Eccles cakes are a classic British pastry made from flaky puff pastry wrapped around a sweet, spiced currant and candied peel filling. Despite their small size, they are surprisingly calorie-dense, which is why knowing their calorie count is useful for anyone watching their intake. This recipe gives you the full picture—both the nutrition and a genuinely delicious homemade version that lets you control the ingredients.
Ingredients
- 2 sheets (about 1 lb / 450 g) all-butter puff pastry, thawed if frozen
- 1 1/2 cups (200 g) dried currants
- 1/2 cup (75 g) mixed candied peel, finely chopped
- 1/2 cup (100 g) light brown sugar, packed
- 1/4 cup (55 g) unsalted butter, melted
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1 large egg, beaten (for egg wash)
- 2 tbsp (25 g) coarse sugar (like demerara), for sprinkling
Instructions
- In a medium bowl, combine the currants, candied peel, brown sugar, melted butter, cinnamon, nutmeg, and allspice. Stir until the fruit is well coated. Set aside for 15 minutes to let the flavors meld.
- Lightly flour a work surface. Roll out each puff pastry sheet to about 1/8-inch (3 mm) thickness. Using a 4-inch (10 cm) round cutter, cut out 6 circles from each sheet (12 total). Re-roll scraps if needed.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place about 1 1/2 tablespoons of the fruit filling in the center of each pastry circle. Brush the edges of the pastry with a little water.
- Gather the edges of each circle up over the filling and pinch firmly to seal, forming a small pouch. Turn the pouch seam-side down and gently flatten with your palm into a disc about 1/2-inch (1.25 cm) thick.
- Arrange the discs on the prepared baking sheet, leaving about 1 inch (2.5 cm) between them. Using a sharp knife, cut 3 small slits in the top of each cake to allow steam to escape.
- Brush the tops with the beaten egg and sprinkle generously with coarse sugar.
- Bake for 20–25 minutes, until the pastry is golden brown and puffed. Transfer to a wire rack to cool for at least 10 minutes before serving.
Tips
- Keep the pastry cold: If the pastry warms up too much, it will be hard to handle and won’t puff as well. Work quickly, and if the dough becomes sticky, chill it for 10 minutes before continuing.
- Seal well: If the edges aren’t sealed tightly, the filling can leak out during baking. Pinch firmly and flatten gently to avoid tearing.
- Substitute the candied peel: If you don’t have candied peel, use the same amount of dried apricots or raisins, finely chopped. The flavor will be slightly different but still delicious.
- Don’t overfill: Too much filling makes the cakes burst open. Stick to about 1 1/2 tablespoons per cake.
Serving Suggestions
Eccles cakes are traditionally served slightly warm or at room temperature with a cup of tea or coffee. They also pair beautifully with a sharp cheddar cheese, which contrasts the sweet spiced filling—a classic British combination. For dessert, serve them with a dollop of crème fraîche or vanilla ice cream.
Variations
- Spiced Apple: Replace half the currants with finely chopped dried apple and add 1/2 teaspoon of ground ginger.
- Citrus Zest: Add the grated zest of one orange or lemon to the filling for a brighter flavor.
- Nutty: Stir in 1/4 cup (30 g) of chopped walnuts or pecans with the fruit.
- Vegan: Use vegan puff pastry and replace the butter with coconut oil or vegan butter. Use a plant-based milk (like oat milk) for the egg wash.
Storage and Reheating
Store leftover Eccles cakes in an airtight container at room temperature for up to 3 days. They are best eaten within 2 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes until crisp. You can also freeze them for up to 2 months—wrap individually in plastic wrap and thaw at room temperature before reheating.
Frequently Asked Questions
How many calories are in one Eccles cake?
A typical store-bought Eccles cake (about 60 g) contains roughly 250–300 calories, but this varies by brand and size. This homemade version, using the ingredients listed, comes to about 280 calories per cake (based on 12 servings). The exact count depends on the puff pastry brand and the amount of sugar you use.
Can I use shortcrust pastry instead of puff?
Yes, but the texture will be more like a pie, not flaky. Shortcrust is denser and won’t puff, so the cakes will be heavier. If you use shortcrust, you may want to roll it slightly thinner (about 1/8 inch) and bake for the same time.
Why are my Eccles cakes leaking filling?
Leaking usually happens when the edges aren’t sealed well or the cakes are overfilled. Make sure to pinch the edges firmly, and don’t use more than 1 1/2 tablespoons of filling. Also, the slits on top help release steam, so don’t skip them.
Can I make the filling ahead of time?
Yes, you can make the filling up to 2 days in advance and keep it refrigerated in an airtight container. Let it come to room temperature before using, or add a tablespoon of flour if it seems too wet.
Are Eccles cakes served warm or cold?
They are delicious both ways, but many people prefer them warm, straight from the oven, when the pastry is crisp and the filling is soft. If serving later, a quick reheat in the oven brings back that texture.
Can I freeze the unbaked cakes?
Yes. Assemble the cakes, place them on a baking sheet, and freeze until solid (about 1 hour). Then transfer to a freezer bag. Bake from frozen, adding 5–7 minutes to the baking time.
Related
- Brioche and Brew: Rich French Bread Paired with Coffee
- Brioche de Paris Walnut Creek Recipe
- Brioche Dough Recipe: Soft, Buttery & Foolproof
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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