Mary Berry Eccles Cakes

Mary Berry Eccles Cakes

Mary Berry Eccles Cakes are classic British pastries filled with dried currants, candied citrus peel, and warm spices. They are buttery and crispy, and they taste sweet and tangy. They are a popular British treat named after the town of Eccles.

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πŸ’— The Benefits Of Trying This Delicious Recipe

  • Flaky And Buttery Pastry. Mary Berry Eccles Cakes use cold butter to make the flaky, buttery crust.
  • Bursting With Flavor. Dried currants, candied orange and lemon peel, and toasty spices like nutmeg, cinnamon, and allspice make every bite delectable.
  • Homemade Candied Citrus Peel. Homemade candied citrus peel enhances the cakes’ flavor and makes them exceptional.
  • Easy To Make. Mary Berry Eccles Cakes are quite easy to make. These tasty sweets are easy to make with simple ingredients and clear directions.
Mary Berry Eccles Cakes
Mary Berry Eccles Cakes

πŸ“œ Mary Berry Eccles Cakes Ingredients

For The Pastry.

  • 3 1/3 cups plus 1 tablespoon (350 grams) of all-purpose flour
  • 11 ounces (2 3/4 sticks, 312 grams) of very cold butter, diced into cubes
  • 1/2 teaspoon salt
  • 125 ml ice-cold water

For The Filling.

  • 6 tablespoons butter, unsalted
  • 1 1/2 cups dried currants
  • 1/3 cup candied orange peel
  • 1/3 cup candied lemon peel
  • Homemade Candied Citrus Peel
  • 3/4 cup brown sugar
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 tablespoon dark rum

For Topping.

  • 1 large egg white
  • demerara sugar, for sprinkling (can substitute cane sugar)

πŸ‘©β€πŸ³ Instructions For Mary Berry Eccles Cakes

  1. Make pastry dough. Pulse the flour, salt, and cubed butter in a food processor or by hand to make coarse breadcrumbs. Gradually add ice-cold water and pulse until the dough comes together. Keep the butter specks for flaky pastry.
  2. Roll the dough into a 1/2-inch-thick rectangle on a floured surface. Fold each dough end toward the middle, overlapping. 90Β° the dough. Repeat all steps. Chill the dough for 20 minutes under plastic wrap. Repeat the instructions and wrap the dough before using. Pastry dough can be frozen or made ahead.
  3. To fill. Melt butter in a medium pot and add all ingredients except egg white and demerara sugar. Remove from heat and add rum. Wait 3–4 hours or overnight before using the filling. Make the filling a few days ahead. Before filling Eccles cakes, let the refrigerated filling rest for 30 minutes.
  4. Eccles cake assembly. Roll the pastry to 1/8–1/4″ thin on a floured surface. Cut squares or rounds. The average diameter is 3.5 inches.
  5. See blog post pictures for square cutout directions (more customizable and no dough wasted).
  6. Line a baking sheet with dough cutouts. Fill the cutouts as much as possible while leaving enough space around them to seal the pastries.
  7. Dampen the margins.
  8. Gather and seal the edges. Turn cakes over with sealed edges down.
  9. Gently flatten the cakes with the sealed edges on the bottom and the smooth surface on top. Don’t press too hard. Cut three parallel dough incisions with a sharp knife.
  10. Brush egg whitess and sprinkle demerara sugar (or cane sugar).
  11. Heat the oven to 375Β°F. Bake Eccles cakes for 15–20 minutes till golden. Cool on a wire rack until warm.
  12. Eccles cakes taste warmest. Microwave them.
  13. Served with tea and an old, crumbly cheese like Lancashire or English cheddar for a sweet-savory taste.

Recipe Tips

  • To make the dough flaky, use very cold.
  • Cut the candied citrus peel into small pieces to spread the flavor throughout the filling.
  • Don’t overfill the cakes so they don’t leak while they’re baking.
  • Make sure the dough is rolled out to the same thickness so that it bakes evenly.
  • Don’t forget to put the pastry in the fridge before you bake it so that it keeps its shape and texture.
  • Reduce the number of spices in the filling if you want a lighter taste.

🍧 What To Serve With Eccles Cakes?

Mary Berry Eccles Cakes are delicious on their own, but you can make them even better by serving them with a dollop of whipped cream or a scoop of vanilla ice cream. The warm, flaky cakes go well with the cool, creamy toppings, making a delicious dessert.

Mary Berry Eccles Cakes
Mary Berry Eccles Cakes

🎚 How To Store Eccles Cakes?

  • In The Fridge. Traditional Mary Berry Eccles Cakes can be kept for up to 3 days at room temperature in an airtight container after they have cooled fully.
  • In The Freezer. If you want to freeze them, wrap each one in plastic wrap or foil, put them in a jar or bag that can go in the freezer, and freeze them for up to 3 months.

πŸ₯΅ How To Reheat Eccles Cakes?

  • In The Oven. Set your oven to 350Β°F (175Β°C) and turn it on. Put the cakes on a baking sheet and heat them in the oven for 5 to 10 minutes, or until they are warm all the way through.
  • In The Microwave. You can use a microwave if you don’t have much time. Put the cakes on a plate that can go in the microwave and heat them for 10-15 seconds at a time until they are warm enough for you.
  • In The Toaster Oven. If you have a toaster oven, you can just put the cakes on the rack and heat them for a few minutes until they are warm all the way through.

FAQs

How Do I Know When The Butter For The Pastry Is Cold Enough?

To know when the butter for the pastry is cold enough, it should be very cold to the touch and firm. It should hold its shape when pressed.

How Finely Should I Dice The Candied Citrus Peel For The Filling?

Dice the candied citrus peel for the filling into very small, fine pieces to evenly distribute the flavor throughout the cakes.

How Do I Make The Pastry Extra Flaky?

To make the pastry extra flaky, ensure the butter is cold, handle the dough as little as possible, and refrigerate it before baking.

Is It Possible To Make Eccles Cakes Without Using Alcohol Like Rum?

Yes, it is possible to make Eccles cakes without using alcohol like rum. You can substitute it with a non-alcoholic extract or omit it altogether, adjusting the recipe to your preference.

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Mary Berry Eccles Cakes Nutrition Facts

Amount Per Serving

  • Calories 129
  • Total Fat 5.5g
  • Saturated Fat 1.3g
  • Cholesterol 4.6mg
  • Sodium 408mg
  • Potassium 418mg
  • Total Carbohydrate 16g
  • Dietary Fiber 3.6g
  • Sugars 4.1g
  • Protein 5.4g

Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:

Mary Berry Best Cookbooks

  1. Mary Makes it Easy Cookbook
  2. Mary Berry’s Baking Bible
  3. Baking with Mary Berry
  4. Mary Berry’s Simple Comforts (recommended)
  5. Mary Berry Quick Cooking

Mary Berry Eccles Cakes

Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour Rest time:1 hour Total time:2 hours 30 minutesServings:12 servingsCalories:129 kcal Best Season:Suitable throughout the year

Description

This Mary Berry Eccles Cakes recipe is a delicious treat made with a buttery pastry stuffed with dried currants, candied orange, lemon peel, and a hint of warm spices. With a total time of 2 hours and 30 minutes, this recipe yields approximately 12 servings of these delectable cakes.

Ingredients For The Pastry

  • For The Filling

  • For Topping

Instructions

  1. Make pastry dough. Pulse the flour, salt, and cubed butter in a food processor or by hand to make coarse breadcrumbs. Gradually add ice-cold water and pulse until the dough comes together. Keep the butter specks for flaky pastry.
  2. Roll the dough into a 1/2-inch-thick rectangle on a floured surface. Fold each dough end toward the middle, overlapping. 90Β° the dough. Repeat all the steps. Chill the dough for 20 minutes under plastic wrap. Repeat the instructions and wrap the dough before using.
  3. Pastry dough can be frozen or made ahead.
  4. To fill. Melt butter in a medium pot and add all ingredients except egg white and demerara sugar. Remove from heat and add rum. Wait 3–4 hours or overnight before using the filling. Make the filling a few days in advance. Before filling Eccles cakes, let the refrigerated filling rest for 30 minutes.
  5. Eccles cake assembly. Roll the pastry to 1/8–1/4″ thin on a floured surface. Cut squares or rounds. The average diameter is 3.5 inches.
  6. See the blog post pictures for square cutout directions (more customizable and no dough wasted).
  7. Line a baking sheet with dough cutouts. Fill the cutouts as much as possible while leaving enough space around them to seal the pastries.
  8. Dampen the margins.
  9. Gather and seal the edges. Turn cakes over with sealed edges down.
  10. Gently flatten the cakes with the sealed edges on the bottom and the smooth surface on top. Don’t press too hard. Cut three parallel dough incisions with a sharp knife.
  11. Brush egg whites and sprinkle demerara sugar (or cane sugar).
  12. Heat the oven to 375Β°F. Bake Eccles cakes for 15–20 minutes until golden. Cool on a wire rack until warm.
  13. Eccles cakes taste the warmest. Microwave them.
  14. Served with tea and an old, crumbly cheese like Lancashire or English cheddar for a sweet-savory taste.

Notes

  • To make the dough flaky, use butter that is very cold.
  • Cut the candied citrus peel into small pieces to spread the flavor throughout the filling.
  • Don’t overfill the cakes so they don’t leak while they’re baking.
  • Make sure the dough is rolled out to the same thickness so that it bakes evenly.
  • Don’t forget to put the pastry in the fridge before you bake it so that it keeps its shape and texture.
  • Reduce the number of spices in the filling if you want a lighter taste.
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