Easy Eccles Cake
Easily prepare traditional round, flat Eccles cakes with a sweet fruit filling.
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Instructions
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Preheat the oven to 425 F.
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In a medium saucepan, combine 110 grams of sugar and 25 grams of butter; cook over medium heat until melted.
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Remove from heat, then stir in the currants, candied fruit peel, and nutmeg.
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On a lightly floured surface, roll out the pastry to 1/4 inch thick and cut ten 4-inch rounds.
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Lightly grease a baking sheet with the remaining butter. Place each pastry round on the sheet and add a small spoonful of filling to its center.
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Dampen the pastry edges with cold water, then draw the edges together over the fruit and pinch to seal.
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Turn each patty over and gently press with a rolling pin to flatten the cakes.
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Snip a V-shape or three slits on top of each cake for steam release.
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Brush the cakes with cold water and sprinkle with the remaining sugar.
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Bake for 15 minutes, or until the edges are lightly golden brown.
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Transfer the baked Eccles cakes to a wire rack to cool before serving.