Easy Eccles Cakes Recipes
ECCLES CAKES
From the North of England, these cakes are pastries, a sweet and spicy mixture in a puff pastry case with a shiny coating -- best eaten straight from the oven.
Provided by Norma
Categories World Cuisine Recipes European UK and Ireland English
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Sprinkle a baking sheet with water.
- In a small saucepan over medium heat, melt butter. Stir in currants, mixed peel, demerara sugar and mixed spice. Stir until sugar is dissolved and fruit is well coated. Remove from heat.
- On a lightly floured surface, roll out pastry to a 1/4 inch thickness. Cut out 8 (5 inch) circles, using a saucer as a guide. Divide the fruit mixture evenly between the circles. Moisten the edges of the pastry, pull the edges to the center and pinch to seal. Invert filled cakes on the floured surface and roll out gently to make a wider, flatter circle, but do not break the dough.
- Brush each cake with egg white and sprinkle generously with white sugar. Make three parallel cuts across the top of each cake, then place them on the prepared baking sheet.
- Bake in preheated oven 15 minutes, until golden.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 31.8 g, Cholesterol 7.6 mg, Fat 14.6 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 4.8 g, Sodium 104 mg, Sugar 14.1 g
ECCLES CAKES
A British institution, these tasty treats aren't traditional cakes as we know them, but rather flaky, buttery hand pies filled with a delicious combination of dried fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 14 to 15
Number Of Ingredients 16
Steps:
- Pate Brisee:Pulse flour, sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With machine running, add 1/4 cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds. Divide dough in half; flatten into disks. Wrap each in plastic; refrigerate at least 1 hour and up to 2 days.
- Filling:In a large heatproof bowl, combine both raisins, figs, and dates. Add boiling water and let stand until softened, about 15 minutes. Strain and discard liquid. In a separate bowl, mix together granulated sugar, flour, salt, and orange zest and juice until combined. Fold in softened fruit. Cover and refrigerate until completely cool.
- Preheat oven to 375 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll out one disk of dough to a 1/8-inch thickness. Using a 4-inch round cutter, cut out rounds (you should have about 7); transfer to prepared sheets. Repeat with remaining disk. In a small bowl, whisk together egg and 1 teaspoon water for egg wash; set aside.
- Spread each round with 1 tablespoon filling, leaving a 1/2-inch border. Brush edges with egg wash, then fold to make a half-moon shape and press to seal edges. Repeat process with remaining dough and filling. Refrigerate until chilled, about 20 minutes.
- Using a paring knife, make three diagonal slits across each cake. Brush with egg wash and sprinkle with sanding sugar. Bake, rotating sheets from top to bottom and front to back halfway through, until golden brown, 30 to 35 minutes. Transfer sheets to wire racks and let cool completely before serving.
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TRADITIONAL ECCLES CAKES - THE DARING GOURMET
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5/5 (40)Total Time 1 hr 20 minsCategory Dessert, SnackCalories 403 per serving
- To make the pastry dough: Place the flour, salt and cubed butter in a food processor (alternatively this can be done by hand) and pulse until the mixture resembles coarse breadcrumbs. Gradually add the ice cold water and pulse just until the dough comes together (only add as much water as needed). Do not overdo this as maintaining the flecks of butter is critical to achieving a flaky pastry.
- Turn the dough out onto a floured work surface and roll it out into a rectangle about 1/2 inch thick. Fold each end of the dough into the middle with one end overlapping the other. Rotate the dough 90 degrees. Repeat all the steps. Wrap the dough in plastic wrap and chill for 20 minutes. Repeat the steps again, wrap the dough and chill for at least one hour before using. The pastry dough can be made a few days in advance or frozen.
- To make the filling: Melt the butter in a medium saucepan and add all remaining ingredients except for the egg white and demerara sugar. Turn off the heat and stir in the rum. Let the filling sit for at least 3-4 hours before using or overnight. The filling can be made a few days in advance. If refrigerated, let the filling sit at room temp for at least 30 minutes before filling the Eccles cakes.
- To assemble the Eccles cakes: Flour a work surface and roll the pastry out to between 1/8 and 1/4 inch thickness. Per your preference, either cut out rounds or squares. Typical size is about 3.5 inches in diameter. *SEE BLOG POST PICTURES for instructions on making the square version of the cutouts (they're more customizable and don't waste any dough). Place the dough cutouts on a lined baking sheet. Place as much filling on the cutouts as you can while leaving an adequate edge all around them to properly seal the pastries.Lightly brush the edges with water.Gather up the edges towards the center, pressing them gently together to seal. Turn the cakes over with the sealed edges on the bottom.With the sealed edges on the bottom and the smooth surface on the top, gently press the cakes to slightly flatten them. Don't press so hard that the currants break through the dough. Use a sharp knife to cut three parallel slits in the dough.Brush with egg white and sprinkle with demerara sugar (can
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