The Great British Eccles Cake

Indulge in the timeless charm of *The Great British Eccles Cake*, a traditional treat that blends buttery, flaky pastry with a luscious spiced fruit filling. This classic recipe showcases the sweet tang of currants and candied peel, warmly spiced with cinnamon and allspice, tucked inside a golden, sugar-dusted crust. The homemade pastry, enriched with cold butter for a melt-in-your-mouth texture, is lovingly folded around the filling, creating individually portioned delights perfect for teatime or an afternoon snack. Finished with a crisp, caramelized glaze of beaten egg and granulated sugar, these Eccles Cakes balance sweetness and spice in every bite. Easy to bake in just 20 minutes, this recipe offers a delightful taste of British baking heritage with a modern, homemade touch. Perfect for impressing guests or savoring solo!

Nutriscore Rating: 44/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 250 grams All-purpose flour
• 200 grams Unsalted butter (cold, diced)
• 6 tablespoons Ice-cold water
• 50 grams Demerara sugar
• 150 grams Currants
• 50 grams Candied peel (chopped)
• 50 grams Light brown sugar
• 0.5 teaspoons Ground allspice
• 0.5 teaspoons Ground cinnamon
• 1 large Egg (beaten, for glazing)
• 2 tablespoons Granulated sugar (for sprinkling)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour and a pinch of salt.

Step 2

Add the cold, diced butter to the flour. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs.

Step 3

Gradually add the ice-cold water, one tablespoon at a time, and mix until a dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for at least 20 minutes.

Step 4

Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.

Step 5

To make the filling, mix the currants, candied peel, light brown sugar, ground allspice, and ground cinnamon in a bowl. Set aside.

Step 6

On a lightly floured surface, roll out the chilled pastry dough to about 3mm thick. Use a 10cm (4-inch) round cutter to cut out circles.

Step 7

Place a spoonful of the filling mixture in the center of each pastry circle. Carefully fold the edges of the dough over the filling to seal it, pinching it together tightly.

Step 8

Flip the folded pastry seam-side down and gently flatten it slightly with your palm. Use a sharp knife to make three small slits on the top of each cake to release steam during baking.

Step 9

Brush the tops of the cakes with the beaten egg, then sprinkle with granulated sugar for extra crunch.

Step 10

Place the cakes on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and puffed.

Step 11

Transfer the Eccles Cakes to a wire rack to cool completely before serving.

Nutrition Facts

Serving size	917.8 grams (917.8g)

Amount per serving	% Daily Value*
Calories	3520

Total Fat 172.50g	221%
Saturated Fat 106.50g	533%
Polyunsaturated Fat 0.10g
Cholesterol 626mg	209%
Sodium 168mg	7%
Total Carbohydrate 473.90g	172%
Dietary Fiber 15.40g	55%
Total Sugars 254.60g
Protein 38.70g	77%

Vitamin D 162IU	810%
Calcium 297mg	23%
Iron 16mg	86%
Potassium 1631mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.1%

Protein: 4.3%

Carbs: 52.6%