|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Technically not a cake, Eccles cakes are a traditional pastry from the town of Eccles, part of Greater Manchester. Round and flat in shape, they are made by filling a disk of buttery pastry with dried fruits and spices and then baking to a flaky golden-brown color. These cakes are a delight for afternoon tea, so easy to make, and go really well with cheese even if they're usually eaten on their own.
Purists of the Eccles cake will frown at the following suggestion, but if you'd like a change, substitute a few currants for dried cranberries (craisins). Or for a genuinely adult version, consider a few teaspoons of brandy in the fruit mix.
The cakes keep well for 2 to 3 days in an airtight container.
Gather the ingredients.
Preheat the oven to 425 F.
In a medium saucepan, combine 110 grams of sugar and 25 grams of butter and cook over medium heat until the butter is melted.
Remove the pan from heat and add currants, candied peel, and nutmeg to the melted sugar and butter.
On a lightly floured surface, roll the pastry thinly and cut into 4-inch rounds of about 1/4-inch thickness.
Lightly grease a baking sheet with the leftover butter. Place each cut round onto the sheet and add a small spoonful of filling to the center of each one.
Dampen the edges of the pastry with cold water and draw the edges together over the fruit. Pinch to seal.
Turn the patty over (it might look thick in the center), and then press gently with a rolling pin to flatten the cakes.
With a pair of cooking scissors, snip a V shape in the top of each cake to help steam escape during the baking process.
Brush the cakes all over with cold water and sprinkle each cake with leftover sugar.
Bake in the center of the oven for 15 minutes or until the edges are lightly golden brown.
Remove from the oven and place the Eccles cakes on a wire cooling rack to cool off.
Serve and enjoy cold or warm!