Eccles Cakes

Free from Soya, Nuts
Vegetarian

Ingredients

Change Quantities:
  • PUFF PASTRY
  • 100g Doves Farm Organic Plain White Flour
  • 60ml water, chilled
  • 75g butter, chilled
  • flour
  • FILLING
  • 1 tbsp candied peel
  • 1 tsp orange rind
  • 100g currants
  • 1 tbsp brown sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tbsp granulated sugar

Puff Pastry

  1. Mix together the flour and sufficient water to form a soft dough. Cover and chill for 20-30 minutes.
  2. Cut the butter into 2mm/⅛” thick slices, spread them out on a plate and refrigerate.

1st folding

  1. Dust the work surface with flour and roll the dough into 30x35cm/12x14" rectangle.
  2. Place half the chilled butter slices, in lines just touching each other, in the middle of the dough. Return the remainder of the butter to the fridge.
  3. Fold the left and right sides of the dough over the butter to meet in the middle third and press around the edges to enclose all of the butter. Cover and chill the dough for 20-30 minutes.

2nd folding

  1. For the second time, dust the work surface with flour and roll the dough into 30x35cm/12x14" rectangle.
  2. Lay the remaining chilled butter slices in the middle of the dough, so they are almost touching each other.
  3. Fold over the dough from either side of the butter to meet in the middle third and press around the edges to ensure the butter is enclosed.
  4. Gently flatten the top of the dough with the palm of your hand if it looks lumpy, fold it in half, cover and chill for 20-30 minutes.

3rd folding

  1. For the third time, dust the work surface with flour and roll the dough into 30x35cm/12x14" rectangle.
  2. Fold the dough from each side to meet in the middle third making sure that no butter is exposed.
  3. Fold the dough in half, cover and chill it for 20-30 minutes.

4th folding

  1. For the fourth time, dust the work surface with flour and roll the dough into 30x35cm/12x14" rectangle.
  2. Fold the dough from each side to meet in the middle third making sure that no butter is exposed.
  3. Fold the dough in half, cover, and chill until required you are ready to bake your tarts.

Filling

  1. Remove the pastry from the fridge and let it stand for ten minutes to come back to room temperature.
  2. Meanwhile, line a large oven tray with parchment and pre-heat the oven.
  3. Finely dice the candied peel and put it into a mixing bowl with the grated orange rind.
  4. Add the currants, brown sugar, cinnamon and nutmeg and stir to combine.
  5. Dust the work surface with flour and roll out the dough to the thickness of a pound coin.
  6. Cut out six 15cm/6” circles and brush the edges with water.
  7. Divide the prepared currant mixture into equal mounds in the middle of each circle.
  8. Pull up the edges of the circle around each mound of currants and pinch the dough together to seal.
  9. Turn parcels over so the seam is underneath and gently flatten the tops with the palm of your hand, keeping a round cake shape.
  10. Brush the top of each cake with egg white and sprinkle the granulated sugar over the top.
  11. Transfer the cakes to the prepared baking tray and carefully make 2 or 3 cuts in the top of each cake for steam to escape.
  12. Bake for 25-30 minutes until crisp and golden.

Equipment

Large baking tray

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

25-30 minutes

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Ingredients

Change Quantities:
  • PUFF PASTRY
  • 100g Doves Farm Organic Plain White Flour
  • 60ml water, chilled
  • 75g butter, chilled
  • flour
  • FILLING
  • 1 tbsp candied peel
  • 1 tsp orange rind
  • 100g currants
  • 1 tbsp brown sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tbsp granulated sugar

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