Looking for a recipe that will satisfy your sweet tooth? Look no further than this recipe for Eccles Cakes by James Martin. These flaky, buttery cakes filled with sweet currants are the perfect treat for any occasion. Whether you’re entertaining guests or just looking for a midday snack, these cakes are sure to please.
Ingredients:
- 250g puff pastry
- 50g unsalted butter, softened
- 75g caster sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 100g currants
- 1 egg, beaten
Instructions:
- Preheat the oven to 200°C (180°C fan)/400°F/gas mark 6.
- Roll out the puff pastry to a thickness of about 3mm. Cut out 8 circles using a 10cm cutter.
- In a bowl, mix together the butter, sugar, cinnamon, nutmeg and currants.
- Place a spoonful of the mixture in the centre of each pastry circle.
- Brush the edges of the pastry with beaten egg, then fold up the sides to enclose the filling and create a round shape.
- Turn the cakes over and flatten slightly with the palm of your hand.
- Brush the tops of the cakes with beaten egg and sprinkle with a little extra sugar.
- Place the cakes on a baking tray lined with baking paper and bake for 15-20 minutes, or until golden brown.
- Remove from the oven and allow to cool on a wire rack.
Nutritional Information:
Each Eccles Cake contains approximately 300 calories, 15g of fat, 35g of carbohydrates and 5g of protein.
Cooking Time:
Preparation time for these cakes is approximately 25 minutes, with a cooking time of 15-20 minutes.
Equipment:
- Rolling pin
- 10cm pastry cutter
- Baking tray
- Baking paper
Serving Suggestions:
Eccles Cakes can be served warm or cold, and are delicious on their own or with a dollop of whipped cream. They also pair well with a cup of tea or coffee.
Variations:
You can experiment with different fillings for your Eccles Cakes, such as sultanas, raisins, chopped nuts or mixed spice. You can also add a splash of brandy or port to the filling for an extra kick.
Substitutions:
If you don’t have puff pastry, you can use shortcrust pastry instead. You can also substitute the currants for raisins, sultanas or dried cranberries.
Storage:
Eccles Cakes can be stored in an airtight container for up to 3 days. They can also be frozen for up to 1 month.
Tips:
- Make sure your butter is softened before mixing it with the sugar and spices.
- Don’t overfill your pastry circles, or they will be difficult to seal.
- Be sure to brush the edges of the pastry with beaten egg to seal the cakes properly.
Notes:
Eccles Cakes are a traditional pastry from Eccles, a town in Greater Manchester, England. They were first made in the 18th century and have been a popular treat ever since.
Frequently Asked Questions:
- Can I make these cakes in advance?
- Can I freeze these cakes?
- Can I use a different type of fruit?
Yes, you can make these cakes a day in advance and store them in an airtight container.
Yes, you can freeze these cakes for up to 1 month. Just thaw them out before serving.
Yes, you can use any type of dried fruit that you like.
Personal Thoughts:
These Eccles Cakes are a real treat! They’re flaky, buttery and filled with sweet currants that burst with flavour in every bite. They’re the perfect accompaniment to a cup of tea or coffee, and are sure to impress your guests. I highly recommend giving this recipe a try!