The English Classic ~ Eccles Cake

Here's another English classic tea cake called Eccles Cake. It is a very interesting flavour of cake which look more like a Chinese pastry to me. Basically, Eccles cake is made of flaky shortcrust pastry and filled with currants & spices. Some may even use pastry puff for the crust....while I.....tried something else for the crust. Something even crunchier. So, here's the recipe.

Ingredients for Pastry :
Dough (A)
150gm  flour
1 tbsp  sugar
1 egg, beaten
3 tbsp  cold water (adjustable)

Dough (B)
130gm  flour
50ml     cooking oil

For Fillings :
3/4 cup  raisins / dried currants
1/2 cup  candied nutmeg
2 tbsp   butter
1 tspn  cinnamon powder
some lemon rinds
(stir everything to combine)
* egg glaze

Method :
(1) mix ingredients (A) & ingredients (B) separately till form a soft dough and set aside to rest for an hour.
(2) then wrap dough (B) into dough (A) and seal well.
(3) roll dough flat and then fold into two, and roll flat again like making the pastry puff. Repeat for one more round and then done.
(4) finally roll flat and divide into 12 portions.
(5) fill each dough with raisins mixture, sealed and then place it to baking tray.
(6) brush with egg glaze & make a few cuts on top of the pastry, then bake at preheated oven 200'C for about 20-25 mins or till brown & crispy.


Honestly, this is a very very tasty English pastry cake. The whole combination is absolutely beautiful. I even added in some candied nutmeg which is such a knock out. Hope you guys will love it too. Enjoy!
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