Eccles Cakes Recipe - Cooking Index
Eccles Cakes Recipe - Cooking Index
Michael P. Hooley of San Francisco, California, writes: "While I was in London, I went to Fortnum & Mason and had a delicious currant-filled pastry called an Eccles cake. Would it be possible to get the recipe?"
Courses: Dessert| 3/4 cup | 46g / 1.6oz | Dried currants |
| 1/3 cup | 53g / 1.9oz | Golden raisins |
| 1/4 cup | 40g / 1.4oz | Golden brown sugar - (packed) |
| 1/4 cup | 36g / 1.3oz | Chopped candied orange peel |
| 3 tablespoons | 45ml | Unsalted butter - room temperature |
| 2 tablespoons | 30ml | Fresh lemon juice |
| 1 teaspoon | 5ml | Grated lemon peel |
| 1/2 teaspoon | 2.5ml | Ground nutmeg |
| 1 | Sheet frozen puff pastry - thawed | |
| = (half of 17.3-oz package) | ||
| 1 | Egg - beaten to blend | |
| 2 teaspoons | 10ml | Sugar |
Mix first 8 ingredients in medium bowl until well blended. (Filling can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Preheat oven to 375 degrees. Roll out puff pastry on lightly floured surface to 1/8-inch thickness. Cut out four 6-inch-diameter rounds. Place filling on half of each round, dividing equally. Brush edges of rounds with beaten egg. Fold pastry over filling, creating semicircle and enclosing filling completely. Press edges firmly to seal. Transfer to heavy large baking sheet. Brush with beaten egg. Sprinkle with sugar.
Bake pastries until deep golden brown, about 20 minutes. Transfer baking sheet to rack and cool pastries 5 minutes. Using metal spatula, carefully remove pastries from baking sheet. Cool.
This recipe yields 4 servings.
Source:
Bon Appetit, November 2002
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