Eccles cakes are small, round pastries from the English town of Eccles in Greater Manchester, filled with currants, spices, and brown sugar, and baked until the flaky shortcrust turns golden and the sugar caramelizes. They are a traditional British bake that works beautifully because the buttery pastry contrasts with the sweet, fruity filling, and the cakes are simple enough for a home baker to master. This recipe gives you the classic version, with a note on the disputed origins of the name and the pastry.
Ingredients
- For the pastry:
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (115 g) cold unsalted butter, cut into small cubes
- 1/4 cup (60 ml) ice water, plus more if needed
- For the filling:
- 1 cup (150 g) dried currants (or raisins, chopped)
- 1/2 cup (100 g) packed light brown sugar
- 1/4 cup (60 g) unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 tablespoon orange zest (from about 1 orange)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
- Make the pastry: In a large bowl, whisk together the flour and salt. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture resembles coarse breadcrumbs. (You can also pulse in a food processor.)
- Add the ice water a tablespoon at a time, mixing with a fork until the dough just comes together. Do not overwork. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the filling: In a medium bowl, combine the currants, brown sugar, melted butter, cinnamon, nutmeg, allspice, lemon zest, and orange zest. Mix well; the mixture should be thick and sticky. Set aside.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the chilled pastry to about 1/8-inch (3 mm) thick. Using a 4-inch (10 cm) round cutter, cut out 12 circles. Re-roll the scraps as needed.
- Place a heaping tablespoon of filling in the center of each circle. Brush the edges with a little water, then gather the edges up over the filling and pinch to seal. Turn the cake seam-side down and gently roll it with a rolling pin to flatten slightly, being careful not to tear the pastry.
- Place the cakes on the prepared baking sheet, spacing them about 2 inches apart. Cut two small slits on top of each cake to let steam escape.
- Brush the tops with the beaten egg and sprinkle with granulated sugar.
- Bake for 18–20 minutes, until the pastry is golden brown and the filling is bubbling. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tips
- Keep everything cold: The pastry dough must stay cold to remain flaky. If it becomes soft while rolling, return it to the fridge for 10 minutes.
- Seal well: If the edges are not sealed tightly, the filling will leak out during baking. Press firmly and use a little water to help the edges stick.
- Substitution: If you don’t have currants, use raisins or chopped dried cranberries. The flavor will be slightly sweeter and less tart.
- Don’t overfill: Too much filling can cause the pastry to burst. A heaping tablespoon is enough for a 4-inch circle.
Serving Suggestions
Eccles cakes are traditionally served warm or at room temperature, often with a cup of tea or coffee. For an indulgent treat, split one open and add a slice of mature cheddar cheese—a classic British pairing. They also work well as a dessert with a dollop of clotted cream or vanilla ice cream.
Variations
- Butterier pastry: Replace half the butter with lard or vegetable shortening for a more tender, flaky crust.
- Spiced filling: Add 1/2 teaspoon of ground ginger or cardamom for a different spice profile.
- Citrus burst: Swap the lemon and orange zest for 1 tablespoon of mixed peel, finely chopped.
- Gluten-free: Use a 1:1 gluten-free flour blend; the pastry will be a bit more crumbly but still delicious.
Storage and Reheating
Store Eccles cakes in an airtight container at room temperature for up to 3 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5–7 minutes until warm and crisp. You can also microwave them for 15 seconds, but they will lose their flakiness. For longer storage, freeze the baked cakes in a single layer in a freezer bag for up to 2 months; thaw at room temperature and reheat in the oven.
Frequently Asked Questions
What is the history of Eccles cakes? Eccles cakes are named after the town of Eccles in Lancashire (now Greater Manchester), England. They are believed to have been made there since the 18th century, with a local baker named James Birch often credited for popularizing them. The exact origin is disputed, but they are a well-known regional specialty.
Can I use puff pastry instead of shortcrust? Yes, you can use store-bought puff pastry for a lighter, flakier result. However, the traditional Eccles cake uses shortcrust, which is sturdier and holds the filling better. If using puff pastry, roll it slightly thinner and adjust baking time to 15–18 minutes.
Why did my filling leak out? Leaking usually happens if the pastry wasn’t sealed properly or if the cakes were overfilled. Make sure to pinch the edges firmly and use a little water as glue. Also, the slits on top allow steam to escape, preventing pressure buildup.
Can I make the dough ahead of time? Yes, the pastry dough can be made up to 2 days in advance and kept refrigerated. You can also freeze the dough for up to 3 months; thaw overnight in the fridge before rolling.
Are Eccles cakes served warm or cold? They are delicious both ways. Warm, the filling is soft and aromatic; cold, the pastry crisps up nicely. Many people prefer them warm with a cup of tea.
What can I use instead of currants? If you don’t have currants, raisins or chopped dates work well. Keep in mind that dates are sweeter and stickier, so you may want to reduce the brown sugar slightly.
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