In this video I'll show you how to make Eccles Cakes, named after the English town of Eccles. They have a great many regional variants -- some with flaky pastry, some with shortcrust, different shapes and sizes -- at the heart of this cake is the good old British favourite -- dried fruits. In this case it's currants, or rather for me, raisins today. I couldn't find currants anywhere so I figured that it couldn't be such a bad thing to use raisins instead. They turned out really well -- golden, flaky, stuffed full of sweet, spice fruit.
|For the filling|
|Demerara sugar||160 Gram|
|Milk||1 Tablespoon (to glaze)|
|For the pastry|
|Plain flour||250 Gram|
|Margarine/Vegetable shortening||200 Gram|
1. In a food processor, start off by placing the flour, salt and margarine / vegetable shortening and pulse it until blended to a breadcrumb like consistency.
2. Transfer to a large bowl and add some dashes of water, while stirring, until you have smooth dough.
3. Push into a ball and place into a bag or bowl. Cover and place into the refrigerator while you prepare the rest of the recipe.
4. Preheat the oven to 220 degrees Celsius.
5. In a saucepan, melt the butter over the stove.
6. Add in the raisins, cinnamon and nutmeg. Remove from the heat and mix well then set aside and allow to cool.
7. Once the currants (or raisins) have cooled, remove the pastry from the refrigerator.
8. Roll the pastry out onto on a floured surface to a thickness of about 4mm and then cut into rounds using a cookie cutter with a diameter of about 10cm.
9. Place a heaped teaspoonful of the currant/raisin mixture into the centre of the pastry rounds and then moisten one half of the pastry around the filling.
10. Fold the rounds over and squeeze the edges together before placing them, fold downwards, into your hand and gently moulding and squeezing them into a thick disc shape, roughly 1 - 1.5cm thick.
11. Brush with the milk and then stick each one a couple of times with a fork before placing onto a greased baking sheet.
12. Place into the oven and bake for about 15 minutes, until they're a rich golden brown.
13. Remove and allow to cool on a baking tray for 30 minutes. Serve and enjoy.
Instead of making the pastry from scratch, you can use 450 grams of flaky or shortcrust pastry.
Calories 159Calories from Fat 91
% Daily Value*
Total Fat 10 g15.4%
Saturated Fat 3 g15%
Trans Fat 0 g
Sodium 83 mg3.46%
Total Carbohydrates 17 g5.7%
Dietary Fiber %
Sugars 7 g
Vitamin A % Vitamin C %
Calcium % Iron %
Calories 3816Calories from Fat 2184
% Daily Value*
Total Fat 240 g369.6%
Saturated Fat 72 g360%
Trans Fat 0 g
Sodium 1992 mg83.04%
Total Carbohydrates 408 g136.8%
Dietary Fiber 0 0%
Sugars 168 g
Protein 0 0%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
*Based on a 2000 Calorie diet