Eccles Cakes

Story behind the dish

On the rolling hills of England, a sticky, fruity pastry tradition was born—Eccles Cakes. These humble yet irresistible treats have been warming hearts and tea breaks for centuries, filling the air with their sweet aroma and flaky, buttery layers. Each bite is a nostalgic reminder of cozy afternoons and the charm of homemade baking.

Making Eccles Cakes is a delightful process, combining rich pastry with a luscious filling of currants, peel, and warming spices. The craftsmanship lies in the flaky layers of the pastry, achieved by folding and resting, reminiscent of classic puff pastry techniques. Serve these golden treasures warm or cold, perhaps with a dip of British cheese, and enjoy a taste of tradition that has stood the test of time.

Ingredients

• 1 cup (16 tbsp) unsalted butter, divided
• 2 ¾ cups (14 oz) all-purpose flour
• Juice of ½ lemon
• 1 tbsp (1 oz) butter
• 7 oz (200 g) currants
• 1.75 oz (50 g) mixed peel
• 3.5 oz (100 g) muscovado sugar
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp allspice
• Zest of 1 lemon
• 1 large egg, beaten
• Sugar, for sprinkling

Step-by-step

1. Dice 1 cup (16 tbsp) of butter and place in the freezer until really cold. In a food processor, combine 2 ¾ cups (14 oz) of flour with half of the frozen butter and pulse until it resembles coarse breadcrumbs. Add lemon juice and 3.4 fl oz (100 ml) of iced water, then pulse until the dough begins to come together. Add the remaining butter and pulse a few times until the mixture is heavily flecked with butter—avoid overmixing to keep the pastry flaky.
2. Turn the dough onto a floured surface and roll out into a neat rectangle approximately 8 x 12 inches (20 x 30 cm). Fold the two shorter ends into the center (like a letter), then fold in half. Roll out again and fold in the same manner three more times, resting the dough for at least 15 minutes between each fold. After the final fold, wrap the dough and refrigerate for at least 30 minutes.
3. To prepare the filling, melt 1 tbsp (1 oz) of butter in a large saucepan over low heat. Remove from heat and stir in currants, mixed peel, muscovado sugar, spices, lemon zest, and the remaining melted butter until thoroughly combined. Set aside.
4. Preheat your oven to 430°F (220°C). Roll out the rested pastry until it’s just a little thicker than a quarter. Cut out 8 rounds about 4 ¾ inches (12 cm) across. Re-roll trimmings if needed.
5. Place a heaping tablespoon of filling in the center of each round. Brush the edges of the pastry with water, then gather the pastry around the filling and pinch to seal. Flip each cake so the smooth side faces up. Gently flatten each with a rolling pin into an oval shape until the fruit just begins to poke through.
6. Transfer the cakes to a baking tray. Cut two small slits in each to allow steam to escape. Brush generously with beaten egg and sprinkle with a little sugar.
7. Bake for 15 to 20 minutes until the cakes are just past golden brown and sticky. Let cool slightly on a wire rack before serving warm or cold. These treats pair beautifully with a cup of tea or a slice of British cheese like Lancashire or cheddar.

Chef’s tips & serving ideas

• For extra flakiness, keep your pastry dough cold and work quickly.
• Serve these Eccles Cakes warm, with butter or a wedge of tangy cheese, for the ultimate teatime indulgence.

Closing thoughts

Whether you’re reminiscing about cozy afternoons or sharing a treat with loved ones, Eccles Cakes offer a charming taste of British baking tradition. Their perfect balance of flaky pastry and rich, fruity filling makes them a delightful addition to any dessert table or afternoon tea. Enjoy baking and savoring these timeless treats—your kitchen will smell like a little bit of history and a lot of comfort.