Eccless cakes are one of the most authentic recipes of England. They go way back and are delicious. They are made by filling pastries and delicious sweet fillings and look like small pastry pockets.
Let’s start with a little history of Eccles cakes. They were first made in 1793 and they got their name from a town named Eccles in Manchester Country. You will be amazed to know that the world’s largest Eccles cake was made at the Salford Food and Drink Festival in England.
Eccless cake can be prepared in 3 steps. First, prepare the dough by combining butter, flour, bread crumbs, lemon and cold water. Now, prepare the filling by mixing currants, sugar, lemon zest, orange zest, cinnamon, allspice, nutmeg and diced dried papaya. Put the filling in the dough and bake it.
These beloved English pastries sound very easy to make. I’ve mentioned the detailed steps of preparing these Eccless pastries below with proper timings and their nutritional breakdown. If you love cakes, then you should definitely check out the other cake recipes that I’ve handpicked just for you.
1. Crack Cake– It is a cake that attracts most people with its taste and appearance. This Crack Cake recipe is easy and delicious. A yellow cake mix is doctored up, baked to golden brown perfection and topped with a luscious wine glaze.
2. Peach Dump Cake– An American dessert, Peach Dump Cake is quite an easy dish. It is made using four ingredients. It suits any occasion or celebration. The name Dump Cake suggests that the ingredients are dumped into the pan and baked.
3. Carrot Cake– If you are looking for a classic, non-chocolate, soft textured cake, then this carrot cake is the perfect cake for you. The spice flavor, super moist crumb and velvety cream cheese frosting of this cake are some you can’t resist.
4. Funnel Cake without Milk– Funnel cakes are cakes that do not need to be baked; instead, you have to fry the dough. This no-bake cake will be loved by kids as well as adults. It is a simple and easy recipe to make.
Eccless Cake Recipe
- 350 g Flour
- ½ tsp Lemon Juice
- 250 g Butter
- 50 g Orange Peel
- 200 g Currants
- 100 g Muscovado Sugar
- ½ tsp Ginger
- ½ tsp Cinnamon
- ½ tsp Allspice
- Lemon Zest
- Orange Zest
- 2 tsp Orange Juice
- 1 Egg White
- 3 tbsp Preserving Sugar
- ½ tsp Cinnamon
- 30 g Dried Papaya¼
- ½ tsp Nutmeg
- Firstly, deep freeze the butter until it gets hard. Then, put in the flour and half a piece of small butter into a bowl. Also, add in the bread crumbs.
- Now, put in the lemon juice and 1 cup of ice-cold water in the bowl. Make a dough by mixing it properly. Add in the leftover butter and mix it with the dough in such a way that the dough absorbs all the butter properly.
- The next step is to roll the pastry on a surface where a little bit of flour is poured and cut into rectangular shapes. Then, fold the ends of the rectangle into the middle and then roll it again and do the same type of folding 3 more times. Give the pastry rest for almost 15 minutes each and then refrigerate it for 30 minutes.
- Now, for preparing the stuffing, melt the butter. Add currants, sugar, lemon zest, orange zest, cinnamon, allspice, nutmeg and diced dried papaya and mix it well and keep it still.
- Now, roll the pastry and cut it into a round shape. Add in the stuffing and put little water on the sides to bind up the pastry. Place it on a baking tray and sprinkle sugar and coat with egg white.
- Now, at last, bake the cakes for 16- 18 min until they get golden brown. Then, serve them.