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Eccles Cakes Recipe

  • Ingredients: 39
  • Serves: 4

Eccles cakes with dried currants, golden raisins, golden brown sugar, chopped candied orange peel, unsalted butter, room temperature, fresh lemon juice, grated lemon peel, ground nutmeg, sheet frozen puff pastry , thawed, egg, beaten to blend, sugar.


For nut flour

  • 3/4 cup hazelnuts
  • 3/4 cup sliced almonds
  • 2 3/4 cups all-purpose flour
  • 3 tbsps. unsweetened cocoa powder
  • 1 tbsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 3/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda

For cookies

  • 1 cup packed dark brown sugar
  • 3/4 cup mild honey
  • 1/2 stick unsalted butter, softened
  • 2 large eggs
  • 1/2 cup finely chopped fine-quality mixed candied fruit such as citron, orange, and lemon*
  • 4 sheets edible rice paper, cut with scissors into 32 rounds

For icing

For cooking and serving crêpes

  • 4 tsps. vegetable oil
  • 6 oz. fresh soybean or mung-bean sprouts , trimmed
  • 1/4 cup chopped scallions
  • 1 small head green or red leaf lettuce
  • 1/2 cup loosely packed fresh mint leaves
  • 1/2 cup loosely packed fresh basil leaves
  • 1/2 cup loosely packed fresh cilantro sprigs
  • Lime wedges

For Serving


  1. Step 1 Mix first 8 ingredients in medium bowl until well blended. (Filling can be made 1 day ahead. Cover and refrigerate.
  2. Step 2 Preheat oven to 375°F. Roll out puff pastry on lightly floured surface to 1/8-inch thickness. Cut out four 6-inch-diameter rounds.

    For this step you will need

  3. Step 3 Place filling on half of each round, dividing equally. Brush edges of rounds with beaten egg. Fold pastry over filling, creating semicircle and enclosing filling completely.

    For this step you will need

  4. Step 4 Press edges firmly to seal. Transfer to heavy large baking sheet. Brush with beaten egg. Sprinkle with sugar.

    For this step you will need

  5. Step 5 Bake pastries until deep golden brown, about 20 minutes. Transfer baking sheet to rack and cool pastries 5 minutes.

    For this step you will need

Nutrition information

Calories 1,000 Carbohydrates 116 g (39%)
Fat 57 g (87%) Protein 12 g (25%)
Saturated Fat 18 g (89%) Sodium 343 mg (14%)
Polyunsaturated Fat 7 g Fiber 4 g (18%)
Monounsaturated Fat 29 g Cholesterol 69 mg (23%)
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Eccles cakes recipe

  • Ingredients: 11
  • Serves: 20
  • Prep: 30 mins
  • Bake: 18 mins
  • Level: medium

Eccles cakes with butter (salted), plain white flour, salt, butter (salted), unrefined light muscovado sugar, currants, mixed peel, mixed spice, orange zest, egg white(s) (free range), unrefined golden caster sugar. To make this eccles cakes for 20 persons you will need 30 mins for preparation and 18 mins for baking.


For the currant filling

  • 50g Butter (salted)
  • 80g Unrefined light muscovado sugar
  • 150g Currants
  • 60g Mixed peel
  • 1tsp Mixed spice
  • 1 Orange zest

For the topping


  1. Step 1To make the pastry sift the flour into a bowl and coarsely grate the butter into the flour, holding it in the butter paper and dipping it into the flour every so often to make it easier to grate without melting. Add the salt

    For this step you will need

  2. Step 2Mix to coat the butter in flour, add 5-7 tablespoons of cold water, a tablespoon at a time, enough to bring the dough together using a butter knife. Wrap in cling film and chill for 15-20 minutes.
  3. Step 3Preheat the oven to 220°C (fan 200°C, gas mark 7).
  4. Step 4Mix the butter, sugar, currants, mixed peel, mixed spice and zest with clean hands until combined well.

    For this step you will need

  5. Step 5Roll out the pastry to about 3mm in thickness on a floured surface. Using a 10cm cutter or saucer, cut out 20 discs.
  6. Step 6Cut a heaped teaspoon of the filling in the centre of each disc, dampen the edges with water and then draw the edges together to make a purse, squeezing tightly to seal.
  7. Step 7Turn each one over and flatten with the palm of your hand until the currants are peeping through the pastry.
  8. Step 8Brush each with the egg white and sprinkle with caster sugar. Using a sharp knife cut 3 parallel slits in each cake and place on a lined baking sheet.

    For this step you will need

  9. Step 9Bake in the preheated oven for 18-20 minutes until golden and a lovely caramel appears.
  10. Step 10Leave to cool on a wire rack for at least 15 minutes before serving.
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