Hello all!
I have the easiest recipe for the most delicious traditional Eccles cake for you all. Eccles cakes are pastries filled with currants and spices but have been known as cakes for hundreds of years. The Eccles cake is named after the English town of Eccles, near Manchester. It is believed that Elizabeth Raffald invented the Eccles cake recipe in the 1700s.
Give these pastries a try and serve them warm with slices of hard cheese. I have left the recipe down below.
Enjoy!
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(THIS VIDEO IS NOT SPONSORED)
About Eccles Cakes: en.wikipedia.org/wiki/Eccles_...
Elizabeth Raffald, the inventor of Eccles recipe: en.wikipedia.org/wiki/Elizabe...
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CONTENTS OF THIS VIDEO:
0:00 - Introduction
0:25 - Preparing the filling
1:40 - Preparing the pastry dough
4:10 - Assembling the Eccles cakes
7:10 - Baking and serving
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Eccles cakes recipe:
Ingredients:
For the pastry
• 350 g all-purpose flour
• 312 g very cold butter
• 1/2 tsp salt
• 125 ml ice-cold water
For the filling
• 6 tbsp unsalted butter, melted
• 2 cups sultanas
• 1/3 cup muscovado sugar
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1 tbsp rum
• 1 egg white for topping
Prepare the filling:
In a medium pot, melt the butter and add the chopped sultanas, brown sugar and spices. Cook until just combined. Remove from the heat and stir in the rum. Let the mixture to sit for 3-4 hours or overnight to allow the flavours to meld together.
Prepare the dough:
Combine the flour, salt and very cold cubed butter. Mix by hand until the mixture resembles coarse breadcrumbs. Slowly add iced cold water and mix until the dough starts to come together. Cover the dough and let it rest in the fridge for 20 minutes. On a floured surface, roll the dough into a ½ inch thick rectangle, fold each end towards the centre, then turn the dough 90 degrees and repeat the fold. Wrap the dough and refrigerate for 20 minutes.
Assemble the Eccles cakes:
Roll the chilled dough out to thickness of a ¼ inch. Cut the dough in to circles, using 3.5 inch round cookie cutter ring. Spoon a tablespoon of the filling into the centre of each pastry cutout, brush the edges with water, and seal them by bringing the edges together and pressing firm. Gently flatten each cake and place them on a lined baking tray. Make small slits on top and brush them with egg white. Bake in preheated oven at 190c for 20-25 minutes until golden brown. Cool on wire rack and serve warm with Lancashire or aged cheddar cheese.
Enjoy!