An Eccles cake is a small, round cake filled with currants and made from flaky pastry with butter, sometimes topped with demerara sugar.
Eccles cakes are named after the English town of Eccles. It is not known who invented the recipe, but James Birch is credited with being the first person to sell Eccles cakes commercially, which he sold from his shop at the corner of Vicarage Road and St Mary’s Road, now Church Street, in the town centre in 1793.
50 gm Currants
150 gm Cake crumbs
10 gm Mixed peel
50 gm Syrup
600 gm Puff pastry
100 gm Caster sugar
5 gm Mixed spice
1. Roll out the puff pastry trimmings 3 mm thick and cut into rounds using a 10 cm plain pastry cutter.
2. Warm the syrup in a saucepan, add all the dry ingredients except the caster sugar and bind together.
3. Place 25 g of the mixture into the centre of each round of pastry.
4. Wet the edges of the pastry, bring the edges together into the centre to form a medallion shape.
5. Turn over the cakes and carefully flatten them with a rolling pin keeping a regular shape.
6. Brush the upper surface with water then dip into the caster sugar.
7. Place onto baking trays and make 2 or 3 incisions with the point of a knife.
8. Bake in an oven 175°C for 25 minutes or until golden brown.
9. Remove from the oven and transfer to a pastry wire to cool.
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