Having lived in England for years, Eccles cakes hold a special place in my heart. These flaky pastries, filled with sweet currants, candied citrus peel, and spices, are a beloved British tradition. Despite the loss of many centuries-old recipes, the Eccles Cake has stood the test of time as a delicious treat that never fails to transport me back to my second home.
Adapted from renowned chefs like Paul Hollywood and Delia Smith, this Eccles Cake recipe is an authentic homage to a classic British pastry. With each bite, the buttery layers and flavorful filling of these cakes evoke memories of quaint English bakeries and cozy tea times. Get ready to savor one of Britain’s most cherished desserts and experience the nostalgia and delight that come with each homemade Eccles cake.
Ingredients
Creating delicious Eccles cakes requires a handful of essential ingredients to capture that authentic British taste. Below, you’ll find what you need for the pastry, the flavorful filling, and an optional glaze to elevate these treats even further.
For the Pastry
- 12 pkg frozen puff pastry, thawed
- 7 tbsp butter (100g)
- 1 dried bay leaf (discard the middle stem and crush the leaf into small pieces)
- 1 star anise
- 1/2 nutmeg, grated
- 2 whole cloves
- 1 1/2 cups currants (250g)
- 1/2 cup golden raisins (75g)
- Zest from 2 lemons
- Juice of 1 lemon
- Zest from 2 oranges
- 1/3 cup packed brown sugar (75g)
- 2 tbsp brandy
- 6 oz puff pastry (750g), defrosted in the fridge
- 2 eggs, beaten
- 2 tbsp raw or demerara sugar for sprinkling on the pastries
For the Filling
- 1/4 cup packed dark brown sugar
- 2 tbsp butter, softened
- Pinch of cinnamon (optional)
- 1 egg, lightly beaten
- Coarse sugar for sprinkling (optional)
Equipment Needed
To make these delicious Eccles cakes, you will need the following equipment:
- Rolling pin: to roll out the puff pastry to the desired thickness.
- Sharp knife: for cutting the pastry into squares or rectangles.
- Baking sheet: to place the prepared Eccles cakes for baking.
- Pastry brush: for brushing the cakes with egg wash before baking.
- Oven: preheated to the required temperature for baking the pastries.
- Saucepan: for melting the butter and preparing the fruity filling.
- Parchment paper: to line the baking sheet and prevent sticking.
- Small bowl: for beating the eggs before brushing on the cakes.
- Optional: coarse sugar for sprinkling on top for added sweetness and texture.
With these essential items on hand, you’ll be all set to create these irresistible Eccles cakes in your own kitchen.
Preparation Steps
Making the Pastry
To make the pastry dough, start by placing the flour, salt, and cubed butter in a food processor. Pulse the mixture until it resembles coarse breadcrumbs. Gradually add ice-cold water and pulse until the dough comes together, making sure not to overdo it to maintain the butter flecks crucial for a flaky pastry. After rolling out the dough into a rectangle, fold the ends into the middle, rotate, and repeat the process. Chill the dough before use, and it can be prepared days in advance.
Preparing the Filling
For the filling, dice the butter and freeze it until really hard. Combine the flour with half of the butter in the food processor to the texture of breadcrumbs. Add lemon juice and iced water, pulsing to form a dough. Incorporate the remaining butter, pulsing lightly to maintain butter flecks. Roll the pastry into a neat rectangle, fold it multiple times, and chill before use. Melt butter in a saucepan, mix in other ingredients, and set aside to prepare the cakes.
Assembling the Eccles Cakes
To assemble the Eccles cakes, I present two ways to cut out and fold the pastry: Round and Square. I prefer the square route because it allows for more customization in size and utilizes all the dough without waste.
Round Method:
- Flour a work surface and roll out the pastry to between 1/8 and 1/4 inch thickness.
- Cut out rounds using a cutter, typically around 3.5 inches in diameter.
- Place the cutouts on a lined baking sheet.
- Spoon the filling onto the dough, leaving enough edge to seal the pastries.
- Lightly brush the edges with water to help seal.
- Gently press the edges together to seal, then turn the cakes over with the sealed edges at the bottom.
- Lightly flatten the cakes without pressing too hard to avoid breaking the currants through the dough.
- Roll out the pastry as before, then cut into squares.
- Follow the same steps as the round method, placing filling on the squares and sealing the edges.
- The square method allows for a more customizable shape and ensures no dough goes to waste.
Baking Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the assembled Eccles cakes onto the prepared baking sheet, leaving some space between each cake to allow for expansion during baking.
Brush the tops of the cakes with beaten egg, ensuring a light and even coat for a golden finish.
Sprinkle raw or demerara sugar over the egg-washed cakes to add a delightful crunch and sweetness.
Bake the Eccles cakes in the preheated oven for about 15-20 minutes or until they are beautifully golden brown and the pastry is crisp.
Once baked, remove the Eccles cakes from the oven and allow them to cool slightly on a wire rack before serving.
Enjoy these delectable Eccles cakes warm or at room temperature, and savor the delightful blend of spiced fruit filling encased in flaky pastry.
Serving and Storage Tips
Once your delicious Eccles cakes are baked to a perfect golden brown and have cooled down, it’s time to think about serving and storing them for maximum enjoyment. Here are some tips to ensure your treats stay fresh and tasty:
Serving Tips:
- Serve Warm: Eccles cakes are best enjoyed warm, allowing the filling to ooze slightly and the pastry to be at its flakiest. If the cakes have cooled completely, you can gently reheat them in the oven for a few minutes before serving.
- Accompaniments: These cakes pair wonderfully with a variety of accompaniments like clotted cream, ice cream, or a dollop of whipped cream. The richness of the cream enhances the spiced fruit filling in the cakes.
- Presentation: To add an extra touch of elegance, dust your Eccles cakes with a sprinkle of powdered sugar before serving. This not only looks beautiful but also provides a hint of sweetness to each bite.
- Room Temperature: Store your cooled Eccles cakes in an airtight container at room temperature. They will stay fresh for up to 3-4 days, maintaining their flavor and texture.
- Reheating: If you have leftover cakes, you can reheat them in the oven at a low temperature to preserve their crispiness. Place them in a preheated oven for about 5-7 minutes until warm.
- Freezing: For longer storage, Eccles cakes can be frozen. Wrap each cake individually in plastic wrap and place them in a freezer-safe container. When ready to eat, thaw them in the refrigerator overnight and reheat in the oven for a freshly baked taste.
By following these serving and storage tips, you can enjoy your homemade Eccles cakes at their best, whether serving them to guests or indulging in a delightful treat for yourself.
Conclusion
Creating homemade Eccles cakes is a delightful culinary adventure that allows for personalization and creativity in the kitchen. From the buttery pastry to the sweet and spiced filling, each step in the process contributes to the final mouthwatering result. Whether enjoyed warm with a dollop of clotted cream or stored for later indulgence, Eccles cakes offer a taste of tradition with a modern twist. By following the tips and techniques outlined in this guide, you can master the art of making these British classics and impress your family and friends with your baking skills. So, roll up your sleeves, preheat the oven, and get ready to savor the irresistible flavors of freshly baked Eccles cakes.