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Eccles Cakes

Eccles Cakes

Named after the English town of Eccles, these flaky pastries are perfect to accompany afternoon tea.

Eccles Cakes


Makes 12

1 cup currants

large orange, finely grated rind

and 1 tbsp juice

40g butter, softened

¼ cup brown sugar

½ tsp mixed spices

1 tsp ground cinnamon

¼ tsp ground nutmeg

sheets frozen ready-rolled puff pastry, partially thawed

1 egg, whisked

2 tbsp demerara sugar or white sugar

1 Preheat oven to 200˚C. Line a large baking tray with baking paper. Combine currants, orange juice and rind, butter, cinnamon, sugar, mixed spices and nutmeg in a bowl.

2 Cut 4 x 10cm rounds from each sheet of pastry. Place 1 tbsp of currant mixture into centre. Bring edges up together and seal. Place cakes onto a lightly floured surface, right side down and flatten gently with a rolling pin until currants start to pop to surface of pastry. Turn over and make 3 slits on cakes.

3 Place cakes onto prepared baking tray. Brush with egg wash and sprinkle with sugar. Bake for 10-15 minutes or until golden and crisp.

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