Eccles Cakes
These delicious British treats combine a crispy puff pastry with a generous filling of spiced dried fruits. Glazed with egg and sprinkled with coarse sugar, they reveal a crunchy texture on the outside and a soft center. Perfect with a traditional cup of tea.
🛒 Ingredients
8 servings
- 9 oz cold butter, cubed
- 2 3/4 cups all-purpose flour
- Juice of 1/2 lemon
- 1 oz butter (for the filling)
- 7 oz dried currants
- 1 3/4 oz mixed candied peel
- 1/2 cup muscovado sugar
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp allspice
- Zest of 1 lemon
- 1 egg, beaten (for egg wash)
- Coarse sugar (for sprinkling)
Watch the original video
Watch on TikTokDirections
- 1
Prepare the dough: Place the cubed butter in the freezer. In a food processor, pulse the flour with half of the butter until it reaches a breadcrumb texture. Add the lemon juice and 3.4 fl oz of ice water, then incorporate the remaining butter by pulsing lightly to keep visible chunks.
- 2
Laminate the dough: On a floured surface, roll it out into an 8 x 12-inch rectangle. Fold the ends to the center, then fold in half. Roll and fold 3 times in a row, resting for at least 15 minutes between each operation. Let rest for 30 minutes in the refrigerator.
- 3
Make the filling: Melt the butter over low heat, remove from heat, and mix in all other filling ingredients until homogeneous.
- 4
Form the cakes: Roll out the dough to the thickness of a coin and cut out 8 discs, 4.7 inches in diameter. Place 1 tablespoon of filling in the center, moisten the edges, gather the dough to seal, and turn over with the smooth side facing up.
- 5
Flatten each cake into an oval with a rolling pin until the fruit is just visible. Place on a baking sheet, make 2 small slits, brush with egg wash, and sprinkle with sugar. Bake for 15-20 minutes at 425°F (400°F for convection) until dark golden brown.
- 6
Let cool on a wire rack. Enjoy warm or cold, with a cup of tea or accompanied by a British cheese like Lancashire or Cheddar.
💡 Chef's Tip
Keep all ingredients cold for a flaky pastry. Do not overwork the dough when adding the final butter: visible chunks are essential for the layers. Storage: 3 days in the refrigerator or 3 months in the freezer.
