Eccles Cake

Introduction to Eccles Cakes

Eccles Cakes are a traditional British pastry originating from the town of Eccles in Greater Manchester, England. These delightful treats have been enjoyed since the 18th century and are known for their flaky, buttery pastry filled with a spiced currant mixture. Eccles Cakes are named after the town where they were first sold commercially by baker James Birch in 1793.

Their popularity has led to various adaptations over the years, but the classic Eccles Cake remains a cherished part of British culinary heritage, often enjoyed with afternoon tea or as a snack.

Ingredients

• Puff Pastry (ready-made or homemade)
• Currants - 200g
• Unsalted Butter - 50g
• Brown Sugar - 50g
• Nutmeg (ground) - 1 teaspoon
• Allspice (ground) - 1 teaspoon
• Lemon Zest - from 1 lemon
• Egg - 1 (beaten for egg wash)
• Sugar (for sprinkling)

Preparation

Making the Filling

1. In a saucepan, melt the butter over low heat. Add the currants, brown sugar, nutmeg, allspice, and lemon zest. Stir well to combine all ingredients.
2. Cook the mixture for about 5 minutes until the currants are plump and the mixture has thickened slightly. Remove from heat and allow to cool completely before using.

Assembling the Eccles Cakes

1. Preheat your oven to 220°C (428°F). You can set a timer to ensure proper cooking time.
2. Roll out the puff pastry on a lightly floured surface to about 3mm thickness.
3. Using a round cutter (about 10cm in diameter), cut out circles from the dough.
4. Place a spoonful of the cooled currant mixture onto the center of each pastry circle.
5. Carefully bring the edges of the pastry up over the filling and seal the edges securely, ensuring there are no gaps.
6. Turn the sealed pastry over and gently flatten it with your hand, creating a slightly domed shape.
7. With a sharp knife, make three small cuts on the top of each cake to allow steam to escape during baking.

Baking the Eccles Cakes

1. Brush each cake with the beaten egg to give them a shiny glaze.
2. Sprinkle a little sugar on top for added sweetness and crunch.
3. Place the cakes on a baking tray lined with parchment paper.
4. Bake in the preheated oven for 12-15 minutes or until golden brown and crisp. Set a timer to avoid overbaking.
5. Remove from the oven and transfer to a wire rack to cool.

Enjoying Eccles Cakes

Eccles Cakes are best enjoyed fresh but can be stored in an airtight container for a few days. Serve warm or at room temperature. They pair perfectly with a cup of tea or coffee, making them an ideal treat for afternoon tea or a lovely snack any time of the day.

For a traditional experience, savor them with Lancashire cheese. The combination of the sweet, spiced fruit and the tangy cheese is a delightful contrast that enhances the overall flavor of the Eccles Cake.