Eccles Cakes

Makes 12 – 14 cakes

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I don’t only cook Italian recipes! I love a traditional Eccles cake with soft cheese and even a Gorgonzola Dolce.

 

 Flaky Pastry

75g  butter, cut into small dice

110g plain flour

pinch of salt

iced water to mix

 

For the filling:

25g butter

50g soft brown sugar

60 g currants

25g chopped mixed candied peel

zest large orange, chopped

½ tsp each allspice and freshly ground nutmeg

For the topping:

1 egg, beaten

2 tbsp caster sugar

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METHOD

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Make the pastry first. Rub the butter into the flour and salt with your fingertips until well combined. Using a dinner knife gradually add water until you have a firm dough. Some pieces of butter will be evident, this is fine as long as the dough rolls smoothly.  Wrap in plastic and allow to rest in a cool place for 30 minutes.

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Meanwhile, preparing the filling: melt the butter in a small saucepan. Add the sugar and stir until it is dissolved. Now add the fruit and spices and set aside.

Roll out the pastry to form a rectangle approximately 48cm by 16cm. Cut it into two lengthways then cut each length into 6 x 8m squares.

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Arrange a heaped teaspoonful of the filling in the centre of each square. Using a pastry brush dampen the edge of each square of pastry with water, then turn the corners inwards and seal them together, making an oval with the seal on the bottom.

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Using a sharp knife make three slashes across each one and brush them with egg and a sprinkling of  sugar. Bake at 200C for about 15 minutes or until golden brown. Then transfer them to a wire rack to cool.