So this very British snack isn't a cake at all... more of a turnover.
Makes 12 eccles cakes Ingredients ⅛ cup (25 mL / 25g) unsalted butter, softened 3 Tbsp (45 mL / 50g) brown sugar 1/2 tsp (2 mL) ground cinnamon ⅔ cup (150 mL / 75g) dried currants ¼ cup (50 mL / 25g) mixed peel 1/4 tsp (1 mL) freshly ground nutmeg 1/2 orange zest 1 Pkg (500g / 1 lb / 2 sheets) frozen puff pastry, thawed Flour, for dusting 1 medium egg 1 tbsp (15 mL) sugar
Preparation Preheat the oven to 350°F (180°C).
Mix together butter, sugar, cinnamon, currants, peel, nutmeg and orange zest.
Roll out the puff pastry on a floured surface to a thickness of about 3 mm (⅛"). Then cut 12 rounds about 10 cm (4"). You can re-work the dough that's left over if you need to.
Divide the filling between the 12 pastry rounds. Brush the edges with egg wash and pull them together to make a purse, squeezing tightly to seal. (watch the video)
Gently flatten each cake until you can see the currants through the pastry. Place on a parchment lined baking tray, sealed side down. Brush tops with egg wash, then sprinkle with sugar (sometimes we'll leave the sugar off). Using a sharp knife, make 3 parallel cuts on top.
Bake for 20 to 25 minutes, until the pastry is golden brown. Remove from baking pan and cool on a wire rack.
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