This flaky Mary Berry Eccles Cakes recipe is prepared using all-purpose flour, butter, dried currants, candied orange peel, and brown sugar. This delightful dessert that takes about 4 hours to prepare, including resting time for the filling, can serve up to 12 people.
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)
How To Make Mary Berry Eccles Cakes
- Prepare the pastry dough: Combine the flour, salt, and cubed butter in a food processor or mix by hand until the mixture resembles coarse breadcrumbs, ensuring to retain butter flecks for a flakier pastry.
- Gradually add water: Slowly incorporate ice-cold water into the flour mixture, mixing just until the dough starts to come together, careful not to overwork the dough to keep the texture light.
- Roll and fold the dough: On a floured surface, roll the dough into a 1/2-inch-thick rectangle, fold each end toward the center overlapping them, then turn the dough 90 degrees and repeat the fold.
- Chill the dough: Wrap the folded dough in plastic wrap and refrigerate for 20 minutes to firm up, which makes it easier to handle and helps in creating a layered pastry.
- Prepare the filling: In a medium pot, melt the butter and add the currants, candied peels, brown sugar, spices, and salt, cooking until just combined, then remove from heat.
- Add rum to filling: Stir the dark rum into the heated mixture and let it sit for 3–4 hours or preferably overnight to allow the flavors to meld together beautifully.
- Let the filling rest: If the filling was refrigerated, allow it to come to room temperature for 30 minutes before using, ensuring it spreads easily without tearing the pastry.
- Roll out and cut pastry: Roll the chilled dough out to a thickness of 1/8 to 1/4 inch on a lightly floured surface and cut into 3.5-inch squares or rounds, according to your preference.
- Assemble the Eccles cakes: Spoon a tablespoon of the filling into the center of each pastry cutout, moisten the edges with water, and seal them by bringing the edges together and pressing firmly.
- Prepare for baking: Place the sealed cakes with edges downward on a lined baking sheet, gently flatten, and make three small slits on top; brush with egg white and sprinkle generously with Demerara sugar.
- Bake and serve: Bake in a preheated oven at 375°F (190°C) for 15–20 minutes until golden brown, then cool on a wire rack and serve warm with tea and aged cheese for a perfect pairing.
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Recipe Tips
- Keep the Pastry Cold: To achieve flaky pastry, ensure all your ingredients, especially butter, are cold before starting the dough.
- Seal Tightly: When assembling the cakes, seal the edges tightly to prevent the filling from leaking during baking.
- Proper Filling Distribution: Distribute the filling evenly among the pastry cutouts to ensure consistent flavor and texture in each cake.
- Egg White Wash: Brushing the cakes with egg white before baking helps the sugar to adhere better and gives a glossy, crisp finish.
- Pre-cut Slits: Cutting slits in the cakes before baking isn’t just for aesthetics; it helps steam escape, preventing the cakes from bursting open.
What To Serve With Eccles Cakes
Serve your sweet Eccles Cakes with apple compote, clotted cream, a drizzle of honey, a sprinkle of cinnamon, and a scoop of vanilla ice cream.
You can also pair these with sliced pears, a dollop of Greek yogurt, or sprinkle some crushed pistachios for a delightful contrast.
How To Store Eccles Cakes
To Refrigerate: Store Eccles cakes in an airtight container with parchment paper between layers to keep them from sticking. They stay fresh for up to 5 days when properly stored in the refrigerator.
To Freeze: Eccles cakes can be frozen before baking. Place them on a baking sheet, freeze solid, then transfer to a freezer-safe bag. They can be baked from frozen, adding a few extra minutes to the baking time.
How To Reheat Eccles Cakes Leftover
In The Oven: Preheat your oven to 300°F (150°C). Place the Eccles cakes on a baking sheet and heat for 5-7 minutes or until warmed through. This method helps preserve the pastry’s crispness.
In The Microwave: Place Eccles cakes on a microwave-safe plate and heat on high for 10-15 seconds. This method is quick but may soften the pastry.
In The Air Fryer: Heat the Eccles cakes in an air fryer at 300°F for about 3-4 minutes. This method quickly crisps up the exterior while keeping the inside soft.
Frequently Asked Questions
Can I use store-bought candied peel for the Eccles cakes?
Yes, store-bought candied orange and lemon peel works well for this recipe. It saves preparation time and ensures consistent quality and flavor in your cakes.
What type of flour is best for making the pastry in Eccles cakes?
For the pastry, use all-purpose flour as it provides the right balance of softness and structure, which is crucial for achieving flaky layers in the Eccles cakes.
Can Eccles cakes be made in advance?
Yes, you can prepare Eccles cakes in advance. The pastry dough and filling can be made a few days ahead and stored in the refrigerator. Assemble and bake the cakes when ready to serve for the best texture and flavor.
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
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Mary Berry Eccles Cakes
Description
This flaky Mary Berry Eccles Cakes recipe is prepared using all-purpose flour, butter, dried currants, candied orange peel, and brown sugar. This delightful dessert that takes about 4 hours to prepare, including resting time for the filling, can serve up to 12 people.
Ingredients
For The Pastry
For The Filling
For Topping
Instructions
- Prepare the pastry dough: Combine the flour, salt, and cubed butter in a food processor or mix by hand until the mixture resembles coarse breadcrumbs, ensuring to retain butter flecks for a flakier pastry.
- Gradually add water: Slowly incorporate ice-cold water into the flour mixture, mixing just until the dough starts to come together, careful not to overwork the dough to keep the texture light.
- Roll and fold the dough: On a floured surface, roll the dough into a 1/2-inch-thick rectangle, fold each end toward the center overlapping them, then turn the dough 90 degrees and repeat the fold.
- Chill the dough: Wrap the folded dough in plastic wrap and refrigerate for 20 minutes to firm up, which makes it easier to handle and helps in creating a layered pastry.
- Prepare the filling: In a medium pot, melt the butter and add the currants, candied peels, brown sugar, spices, and salt, cooking until just combined, then remove from heat.
- Add rum to filling: Stir the dark rum into the heated mixture and let it sit for 3–4 hours or preferably overnight to allow the flavors to meld together beautifully.
- Let the filling rest: If the filling is refrigerated, allow it to come to room temperature for 30 minutes before using, ensuring it spreads easily without tearing the pastry.
- Roll out and cut pastry: Roll the chilled dough out to a thickness of 1/8 to 1/4 inch on a lightly floured surface and cut into 3.5-inch squares or rounds, according to your preference.
- Assemble the Eccles cakes: Spoon a tablespoon of the filling into the center of each pastry cutout, moisten the edges with water, and seal them by bringing the edges together and pressing firmly.
- Prepare for baking: Place the sealed cakes with edges downward on a lined baking sheet, gently flatten, and make three small slits on top; brush with egg white and sprinkle generously with Demerara sugar.
- Bake and serve: Bake in a preheated oven at 375°F (190°C) for 15–20 minutes until golden brown, then cool on a wire rack and serve warm with tea and aged cheese for a perfect pairing.