Eccles cakes are a classic British pastry of flaky, buttery puff pastry wrapped around a spiced, currant-filled center, traditionally finished with a sprinkle of sugar. This gluten-free version delivers the same crisp, shattering layers and sweet, warming filling using a homemade gluten-free rough puff pastry, so you don’t miss a thing. It’s a genuinely useful recipe for anyone avoiding gluten but craving a proper teatime treat.
Ingredients
- For the gluten-free rough puff pastry:
- 1 ½ cups (210 g) gluten-free all-purpose flour blend (with xanthan gum, or add ½ tsp xanthan gum)
- ½ tsp salt
- ½ cup (115 g) cold unsalted butter, cut into small cubes
- 1 large egg yolk
- ⅓ cup (80 ml) ice-cold water, plus more if needed
- 1 tsp lemon juice (optional, helps tenderize)
- For the filling:
- 1 cup (150 g) dried currants (or raisins, chopped)
- ¼ cup (50 g) light brown sugar, packed
- 2 tbsp (30 g) unsalted butter, melted
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- Zest of 1 small lemon
- 1 tbsp (15 ml) brandy or orange juice (optional, for extra flavor)
- For the topping:
- 1 egg white, lightly beaten
- 1–2 tbsp (15–25 g) coarse sugar (like demerara or turbinado)
Instructions
- Make the rough puff pastry: In a large bowl, whisk together the gluten-free flour and salt. Add the cold butter cubes and toss to coat. Using your fingertips or a pastry blender, rub the butter into the flour until it resembles coarse crumbs with some pea-sized butter pieces remaining. (Work quickly to keep the butter cold.)
- In a small bowl, whisk the egg yolk, ice-cold water, and lemon juice (if using). Pour into the flour mixture and stir with a fork until the dough starts to come together. If it seems dry, add more ice water 1 tablespoon at a time. The dough should be shaggy but hold together when pressed.
- Turn the dough out onto a lightly floured surface (use extra gluten-free flour). Shape into a rough rectangle. Roll it out into a long rectangle about ½ inch (1 cm) thick. Fold the top third down and the bottom third up, like a letter. Give the dough a quarter turn and roll out again into a long rectangle. Repeat the folding and turning process 3 more times, chilling the dough for 15 minutes between turns if it gets sticky or soft. After the final fold, wrap the dough in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
- Make the filling: While the dough chills, combine the currants, brown sugar, melted butter, cinnamon, nutmeg, allspice, lemon zest, and brandy or orange juice (if using) in a small bowl. Mix well and set aside to let the flavors meld.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Assemble the Eccles cakes: On a lightly floured surface, roll the chilled pastry out to about ⅛ inch (3 mm) thick. Use a round cutter (about 4 inches / 10 cm) to cut out 8 circles. Gather the scraps, re-roll, and cut more if needed.
- Place a heaping tablespoon of filling in the center of each circle. Brush the edges of the pastry with a little water. Gather the edges up over the filling and pinch firmly to seal, forming a small pouch. Flip the pouch seam-side down and gently roll it out with a rolling pin to flatten into an oval, about ½ inch (1 cm) thick, being careful not to tear the pastry. The currants should just peek through slightly.
- Place the cakes on the prepared baking sheet, spaced about 2 inches apart. Brush the tops with the beaten egg white and sprinkle generously with coarse sugar. Use a sharp knife to cut 3 small slits in the top of each cake to allow steam to escape.
- Bake for 20–25 minutes, until the pastries are golden brown and puffed. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature.
Tips
- Keep everything cold: The key to flaky pastry is cold butter. If the dough warms up while rolling, pop it back in the fridge for 15 minutes before continuing. This prevents the butter from melting into the flour.
- Gluten-free flour blend matters: Use a high-quality all-purpose gluten-free blend that contains xanthan gum (like King Arthur or Bob’s Red Mill). Avoid blends with a strong bean flour taste, as it will affect the flavor. If your blend doesn’t have xanthan gum, add ½ teaspoon to the dry ingredients.
- Don’t overfill: It’s tempting to add more filling, but too much will make the cakes burst open during baking. Stick to about a tablespoon per circle.
- Sealing is crucial: If the edges aren’t sealed properly, the filling will leak out. Pinch firmly and roll gently to avoid tearing. If the dough cracks, patch it with a little water.
Serving Suggestions
Eccles cakes are traditionally served as a teatime treat, alongside a cup of black tea or coffee. They are also lovely as a dessert with a dollop of clotted cream or a scoop of vanilla ice cream. For a festive touch, dust them with powdered sugar just before serving.
Variations
- Spiced apple: Replace half the currants with finely chopped dried apple and add ½ teaspoon of ground ginger.
- Citrus twist: Add the zest of an orange in addition to the lemon, and use orange juice instead of brandy.
- Nutty: Add ¼ cup (30 g) of finely chopped walnuts or pecans to the filling for extra crunch.
- Vegan: Use cold vegan butter (like Miyoko’s or Earth Balance) in the pastry, and substitute the egg yolk with 1 tablespoon of cold water mixed with 1 teaspoon of ground flaxseed. For the topping, use a splash of non-dairy milk instead of egg white.
Storage and Reheating
Store leftover Eccles cakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, place them in a preheated 350°F (175°C) oven for 5–7 minutes until warmed through and crisp. They can also be frozen for up to 2 months; thaw overnight in the refrigerator and reheat as directed.
Frequently Asked Questions
Can I use store-bought gluten-free puff pastry instead? Yes, you can. Look for a high-quality frozen gluten-free puff pastry sheet (like Schär or Jus-Rol). Thaw it according to the package instructions, then roll it out slightly and proceed with the filling and assembly. The texture will be slightly different but still delicious.
Why is my pastry tough? Tough pastry usually results from overworking the dough or adding too much water. Handle the dough as little as possible, and add water gradually until just combined. Also, make sure your butter is cold; if it melts into the flour, the layers won’t form.
Can I make the dough ahead of time? Absolutely. The rough puff pastry can be made and refrigerated for up to 24 hours before using. Just wrap it tightly in plastic wrap. You can also freeze the unbaked dough for up to 2 months; thaw overnight in the fridge before rolling.
My Eccles cakes burst open in the oven. What went wrong? This usually happens if you overfilled them or didn’t seal the edges well. Make sure to pinch the edges firmly and roll gently. Also, cutting the slits on top is important to allow steam to escape – don’t skip that step.
Can I use raisins instead of currants? Yes, raisins work fine, but they are larger and sweeter. Chop them roughly before using. You could also use a mix of dried fruits like chopped dates or dried cranberries.
Do I need to chill the dough between turns? Yes, especially if the dough becomes sticky or the butter starts to soften. Chilling for 15 minutes between turns ensures the layers stay distinct and the pastry remains flaky.
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