So this very British snack isn’t a cake at all… more of a turnover.
Makes 12 eccles cakes
⅛ cup (25 mL / 25g) unsalted butter, softened
3 Tbsp (45 mL / 50g) brown sugar
1/2 tsp (2 mL) ground cinnamon
⅔ cup (150 mL / 75g) dried currants
¼ cup (50 mL / 25g) mixed peel
1/4 tsp (1 mL) freshly ground nutmeg
1/2 orange zest
1 Pkg (500g / 1 lb / 2 sheets) frozen puff pastry, thawed
Flour, for dusting
1 medium egg
1 tbsp (15 mL) sugar
Preheat the oven to 350°F (180°C). Mix together butter, sugar, cinnamon, currants, peel, nutmeg and orange zest. Roll out the puff pastry on a floured surface to a thickness of about 3 mm (⅛”). Then cut 12 rounds about 10 cm (4″). You can re-work the dough that’s left over if you need to. Divide the filling between the 12 pastry rounds. Brush the edges with egg wash and pull them together to make a purse, squeezing tightly to seal. (watch the video) Gently flatten each cake until you can see the currants through the pastry. Place on a parchment lined baking tray, sealed side down. Brush tops with egg wash, then sprinkle with sugar (sometimes we’ll leave the sugar off). Using a sharp knife, make 3 parallel cuts on top. Bake for 20 to 25 minutes, until the pastry is golden brown. Remove from baking pan and cool on a wire rack.