Easy Eccles Cake
Round, flat Eccles Cakes are a seriously delicious temptation, and yet so easy to make, you'll love them.
- Serves: 10 persons
- 140grams sugar
- 40grams butter
- 225grams currants
- 25grams candied peel
- 1pinch nutmeg , freshly ground
- 500grams puff pastry
Step 1Gather the ingredients.
Step 2Preheat the oven to 425 F. In a medium saucepan, combine 110 grams of the sugar and 25 grams of the butter and cook over medium heat until the butter is melted.
Step 3Remove the pan from the heat and add the currants, candied peel, and nutmeg to the saucepan.
Step 4On a lightly floured surface, roll out the pastry to 1/4-inch and cut into 4-inch rounds with the help of a wide glass or big cookie cutter. You'll need 10 disks.
Step 5Lightly grease a baking sheet with the remaining butter. Place each cut round onto the sheet and add a small spoonful of filling to the center of each disk.
Step 6Dampen the edges of the pastry with cold water and draw the edges together over the fruit. Pinch to seal.
Step 7Turn the patty over—it might look thick in the center—and then press gently with a rolling pin to flatten the cakes.
Step 8With a pair of cooking scissors, snip a V shape on top of each cake to help the steam escape during the baking process. For a more classic look, cut three slits on top of the Eccles cakes instead of the v shape.
Step 9Brush the cakes all over with cold water and sprinkle the cakes with the leftover sugar.
Step 10Bake in the center of the oven for 15 minutes, or until the edges are lightly golden brown.
Step 11Remove from the oven and place the Eccles cakes on a wire cooling rack to cool off.
Step 12Serve and enjoy cold or warm!