An Eccles cake is a small, round British pastry made from flaky shortcrust or puff pastry, filled with a sweet, spiced mixture of currants and candied peel, and finished with a sprinkle of sugar. Originating from the town of Eccles in Greater Manchester, England, it is a beloved teatime treat. This recipe delivers the authentic, buttery, and spiced flavor of a traditional Eccles cake, with a clear breakdown of its calorie content so you can enjoy it with full knowledge.
Ingredients
- 2 sheets (1 lb / 450 g) frozen puff pastry, thawed
- 1 ½ cups (225 g) dried currants
- ½ cup (85 g) mixed candied peel, finely chopped
- ½ cup (100 g) light brown sugar, firmly packed
- 4 tbsp (55 g) unsalted butter, melted
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- 1 large egg, beaten (for egg wash)
- 2 tbsp (25 g) granulated sugar, 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 evenly coated. Set aside to let the flavors meld while you prepare the pastry.
- Lightly flour a clean work surface. Roll out one sheet of puff pastry to about 1/8-inch (3 mm) thickness. Using a round cutter (about 4 inches / 10 cm in diameter), cut out 6 circles. Repeat with the second sheet to make 12 circles total. Gather and re-roll scraps if needed.
- Place a heaping tablespoon (about 1 ½ tbsp / 25 g) of the fruit filling in the center of each pastry circle. Be careful not to overfill, as this makes sealing difficult.
- Brush the edges of each circle lightly with water. Gather the edges up over the filling and pinch firmly to seal, forming a small pouch. Press gently to flatten the seam.
- Turn each filled pastry seam-side down on the floured surface. Gently roll with a rolling pin until the currants just begin to show through the pastry, creating a slightly oval, flat cake about ½-inch (1 cm) thick. Be gentle to avoid tearing.
- Place the cakes on a baking sheet lined with parchment paper, leaving about 2 inches (5 cm) between them. Chill in the refrigerator for 30 minutes. This firms the pastry and helps prevent the filling from leaking.
- Preheat your oven to 400°F (200°C).
- Remove the chilled cakes from the fridge. Brush the tops with the beaten egg wash, then sprinkle generously with the granulated sugar.
- Bake for 20–25 minutes, until the pastry is golden brown and puffed. The sugar will caramelize slightly on top.
- Transfer to a wire rack to cool for at least 10 minutes. Serve warm or at room temperature.
Tips
- Keep it cold: Work quickly and keep the pastry chilled. If it becomes too soft, return it to the fridge for 10 minutes. Warm pastry is sticky and difficult to seal.
- Seal well: If the edges are not sealed tightly, the filling will leak out during baking. Press the seams firmly and roll gently from the center outward.
- Substitutions: If you cannot find mixed candied peel, use finely chopped dried apricots or omit it and add an extra ¼ cup (40 g) of currants. You can also add ¼ cup (30 g) of chopped walnuts for texture.
- Don’t skip the chill: The 30-minute chill in the fridge is crucial. It prevents the butter in the pastry from melting too quickly in the oven, which would cause the cakes to spread and lose their flaky layers.
Serving Suggestions
Eccles cakes are traditionally served as an afternoon tea treat, alongside a cup of strong black tea or coffee. They are also delicious served warm with a slice of sharp cheddar cheese, a classic British pairing that balances the sweetness of the currants. For dessert, serve them with a dollop of clotted cream or a scoop of vanilla ice cream.
Variations
While the classic currant filling is iconic, you can adapt it. Swap the currants for raisins, sultanas, or chopped dates. Add a tablespoon of brandy or rum to the fruit mixture for a grown-up twist (soak the fruit in the alcohol for 30 minutes before mixing). For a citrus-forward version, increase the candied peel and add the zest of one orange. You can also use shortcrust pastry instead of puff for a denser, more biscuit-like texture.
Storage and Reheating
Store baked Eccles cakes in an airtight container at room temperature for up to 3 days. They are best eaten within the first 24 hours. To reheat, place them on a baking sheet in a preheated 350°F (175°C) oven for 5–7 minutes until warm and crisp. Avoid microwaving, as it will make the pastry soggy. Unbaked, assembled cakes can be frozen on a baking sheet, then transferred to a freezer bag and stored for up to 2 months. Bake from frozen, adding 5 minutes to the baking time.
Frequently Asked Questions
How many calories are in one Eccles cake?
This recipe yields 12 cakes. The total calorie count for the entire batch is approximately 2,880 calories. Therefore, one Eccles cake contains about 240 calories. The exact number can vary slightly depending on the specific brand of puff pastry and the exact size of the cakes you form.
Are store-bought Eccles cakes lower in calories?
Store-bought versions can vary widely. Some commercial Eccles cakes are smaller and may contain around 180–220 calories each. However, they often contain preservatives and lower-quality fats. Homemade versions allow you to control the ingredients and portion size, and the calorie difference is not usually significant.
Can I make these with a lower-calorie filling?
You can reduce the sugar in the filling by a tablespoon or two without drastically changing the texture. However, the currants themselves are naturally high in sugar. Replacing some of the currants with chopped dried apples or a small amount of unsweetened applesauce (reduce the butter slightly) can lower the calorie count modestly, but will change the traditional flavor.
Why did my filling leak out during baking?
This usually happens for two reasons: the edges were not sealed tightly enough, or the cakes were not chilled before baking. Ensure you pinch the seams firmly and roll gently. Also, do not overfill the pastries, as the filling expands during baking and can burst through thin spots.
Can I use a different type of pastry?
Yes, you can use shortcrust pastry. It will produce a denser, more crumbly cake that is less flaky. The calorie count will be similar, though shortcrust is often slightly lower in fat than puff pastry. If using shortcrust, you may not need to chill them as long before baking.
Is it safe to eat them the next day?
Yes, they are safe to eat for up to 3 days when stored in an airtight container at room temperature. They are best reheated in an oven to restore their crispness. Always check for any signs of mold before consuming leftovers.
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