This large Eccles cake is a show-stopping British classic, traditionally made with flaky puff pastry and a spiced currant filling. Unlike the small individual buns, this version is baked as one big, sliceable cake, making it perfect for sharing. The combination of buttery, crisp pastry and sweet, aromatic currants is simply irresistible.
Ingredients
- 2 sheets (17.3 oz / 490 g) frozen puff pastry, thawed
- 1 cup (150 g) dried currants
- 1/2 cup (100 g) packed light brown sugar
- 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)
- 1 tbsp granulated sugar (for sprinkling)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the dried currants, brown sugar, melted butter, cinnamon, nutmeg, and allspice. Mix well until the currants are evenly coated.
- On a lightly floured surface, roll out one sheet of puff pastry into a 12-inch (30 cm) square. Spread the currant mixture evenly over the pastry, leaving a 1-inch (2.5 cm) border around the edges.
- Roll out the second sheet of puff pastry to the same size. Carefully place it over the filling. Press the edges firmly to seal, then crimp with a fork to ensure a tight seal.
- Transfer the assembled pastry to the prepared baking sheet. Using a sharp knife, make a few small slits on the top to allow steam to escape.
- Brush the top with the beaten egg and sprinkle with granulated sugar.
- Bake for 25–30 minutes, or until the pastry is golden brown and puffed up. The internal temperature of the filling should reach at least 160°F (71°C) as per USDA FSIS safe minimum for egg dishes, though the filling is mostly fruit and sugar.
- Allow the cake to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Tips
- Keep pastry cold: Work quickly and keep the puff pastry chilled until you’re ready to use it. Warm pastry becomes sticky and difficult to handle.
- Seal edges well: Press the edges firmly and crimp with a fork to prevent the filling from leaking out during baking.
- Don’t skip the slits: Cutting small slits on top allows steam to escape, preventing the pastry from becoming soggy and helping it puff evenly.
- Substitute currants: If you don’t have currants, use raisins or chopped dates. The flavor will be slightly different but equally delicious.
Serving Suggestions
Serve the large Eccles cake warm or at room temperature, cut into wedges. It’s wonderful with a cup of tea or coffee, or as a dessert with a dollop of clotted cream or a scoop of vanilla ice cream. For a classic British touch, serve with a slice of sharp cheddar cheese.
Variations
- Spiced Apple: Add 1/2 cup (about 60 g) finely chopped dried apple to the currant mixture for extra texture and flavor.
- Citrus Zest: Add the zest of one orange or lemon to the filling for a bright, citrusy note.
- Nutty: Stir in 1/4 cup (30 g) chopped walnuts or pecans for added crunch.
- Glaze: Instead of an egg wash, brush the top with milk and sprinkle with sugar for a lighter finish.
Storage and Reheating
Store leftover Eccles cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through and crisp. Avoid microwaving, as it will make the pastry soggy.
Frequently Asked Questions
Can I make this ahead of time? Yes, you can assemble the cake (without the egg wash) up to a day ahead, cover, and refrigerate. Brush with egg wash just before baking.
Can I use homemade puff pastry? Absolutely. If you have a favorite recipe, use it. Just ensure it’s rolled thin enough to cook through evenly.
Why did my filling leak out? This usually happens if the edges aren’t sealed well or if the slits are too large. Press the edges firmly and make small slits.
Can I freeze the baked Eccles cake? Yes, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.
What if I don’t have allspice? You can substitute with a pinch of cloves or just omit it. The flavor will be slightly less complex but still good.
Is this cake very sweet? It’s moderately sweet, but you can reduce the brown sugar to 1/3 cup (65 g) if you prefer a less sweet version.
Related
- Eccles Cake Manchester: Classic Recipe & Tips
- Eccles Cake Motorcycle Racer Recipe
- Eccles Cake Recipe with Puff Pastry
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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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