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Eccles Cakes The Classic British Tea Cake

⏱ Recipe Time: 35 min

There are a lot of eccles cake recipes out there. This one is a modification of the recipe in delia smith’s “delia smith’s cookery course” – an age old cook book by “the english martha stewart”. Well, they are a…

Description

There are a lot of eccles cake recipes out there. This one is a modification of the recipe in delia smith’s “delia smith’s cookery course” – an age old cook book by “the english martha stewart”. Well, they are a spiced current mix which is surrounded in puff pastry, brushed with egg and topped with a little sugar. These get baked, and fluff up. They are a lovely light bite, with a little kick of cinnamon and nutmeg, balanced out by some orange zest.
They pair absolutely perfectly with a nice cup of tea. Preferably a light darjeeling. My personal preference is for a 2nd flush – picked later in the year, the tea has a more robust flavor.
Note: serving size is estimated!! I use a pre-made (not by me..) puff pastry here. My pastry skills aren’t great, and this does save quite a bit of time. Recipe found at http://mattikaarts.com/blog/baking-recipes/eccles-cakes-the-classic-british-tea-cake/ and posted for zwt6 – great britain!

Ingredients

  • Puff Pastry Sheets
  • Butter
  • Light Brown Sugar
  • Currants
  • Cinnamon
  • Nutmeg
  • Orange, Rind Of
  • Egg
  • White Sugar

Instructions

  1. Preheat oven to 425f
  2. To make the filling, melt the butter in a small saucepan
  3. Mix into this the other filling ingredients
  4. Set aside
  5. Roll the pastry out to about 1 / 8 inch thick onto a floured surface
  6. Use a 4 pastry cutter to cut discs of pastry
  7. Put a teaspoon of the filling into the middle of one disc
  8. Brush half of the edge of this disc with water
  9. Bring up all the sides of the disc to the middle, and press tightly to seal
  10. Turn the cake over on the work surface, and gently roll it to about 1 / 4 to 1 / 2 thick
  11. Pat into a rough round shape
  12. Repeat for the remaining pastry discs
  13. Place disks on a non-stick baking sheet
  14. Using a sharp knife, make 3 diagonal cuts through the top of each cake
  15. Brush the top of each cake with the egg, and sprinkle a little white sugar over
  16. Bake for 15 minutes, or until the top is golden brown and the cake has risen
  17. Remove from the oven and cool on a wire rack
  18. Serve with your afternoon tea!
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