Mini Port Spiked Eccles Cakes Recipes

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MINI PORT-SPIKED ECCLES CAKES



Mini port-spiked Eccles cakes image

Enjoy these boozy baked Eccles cakes with a chunk of mature crumbly cheese, such as Lancashire or cheddar, or serve them next to your cheeseboard

Provided by Cassie Best

Time 2h15m

Yield makes 14

Number Of Ingredients 11

175g butter , in one block
225g plain flour , sifted
50g butter
100g light brown soft sugar
200g currants
50g mixed peel
1 lemon , zested
good pinch of cloves
50ml ruby port
1 egg white
1 tbsp granulated sugar , for sprinkling

Steps:

  • At least 2 hrs before baking, wrap the butter for the pastry in foil and freeze it.
  • Tip the flour into a big bowl with 1 /2 tsp salt. Hold the butter block in the foil (peeling back a little at a time as you need), then coarsely grate straight into the bowl of flour, dipping the end of the butter into the flour every so often - this helps to stop all the butter clumping together. Use a cutlery knife to lightly stir together. Stir in about 120ml cold water to bring the dough together, then wrap in cling film and chill for 30 mins.
  • To make the filling, mix the butter, brown sugar, currants, mixed peel, lemon zest, cloves and port in a saucepan over a medium heat. Cook until the butter has melted and the port has become thick and sticky, then leave to cool at room temperature for 1 hr.
  • Remove the pastry from the fridge 10 mins before rolling. Roll out to the thickness of a £1 coin and stamp out into circles using a 10cm cutter. Bring the pastry trimmings together and re-roll to make a few more circles. Divide the filling between the pastry and brush the edges with a little water. Pull up the sides and pinch together to seal. Flip the cakes over and press each one down with the palm of your hand to make a puck. Arrange over two baking sheets.
  • Whisk the egg white until a little foamy, then brush over the cakes and sprinkle over the granulated sugar. Slash the top of each one a few times with a sharp knife, then chill for at least 20 mins. You can also freeze the cakes for up to two months at this point.
  • Heat oven to 200C/180C fan/ gas 6. Bake the Eccles cakes for 20-25 mins until golden and crisp. If baking from frozen, add another 5 mins. Cool for at least 10 mins before serving. Will keep in an airtight container for up to three days.

Nutrition Facts : Calories 269 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.5 milligram of sodium

ECCLES CAKES



Eccles Cakes image

From the North of England, these cakes are pastries, a sweet and spicy mixture in a puff pastry case with a shiny coating -- best eaten straight from the oven.

Provided by Norma

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 45m

Yield 8

Number Of Ingredients 8

2 tablespoons butter
1 cup dried currants
2 tablespoons chopped candied mixed fruit peel
¾ cup demerara sugar
¾ teaspoon mixed spice
½ (17.5 ounce) package frozen puff pastry, thawed
1 egg white, beaten
¼ cup white sugar for decoration

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Sprinkle a baking sheet with water.
  • In a small saucepan over medium heat, melt butter. Stir in currants, mixed peel, demerara sugar and mixed spice. Stir until sugar is dissolved and fruit is well coated. Remove from heat.
  • On a lightly floured surface, roll out pastry to a 1/4 inch thickness. Cut out 8 (5 inch) circles, using a saucer as a guide. Divide the fruit mixture evenly between the circles. Moisten the edges of the pastry, pull the edges to the center and pinch to seal. Invert filled cakes on the floured surface and roll out gently to make a wider, flatter circle, but do not break the dough.
  • Brush each cake with egg white and sprinkle generously with white sugar. Make three parallel cuts across the top of each cake, then place them on the prepared baking sheet.
  • Bake in preheated oven 15 minutes, until golden.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 31.8 g, Cholesterol 7.6 mg, Fat 14.6 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 4.8 g, Sodium 104 mg, Sugar 14.1 g

MINI PORT-SPIKED ECCLES CAKES



Mini port-spiked Eccles cakes image

Enjoy these boozy baked Eccles cakes with a chunk of mature crumbly cheese, such as Lancashire or cheddar, or serve them next to your cheeseboard

Provided by Cassie Best

Time 2h15m

Yield makes 14

Number Of Ingredients 11

175g butter , in one block
225g plain flour , sifted
50g butter
100g light brown soft sugar
200g currants
50g mixed peel
1 lemon , zested
good pinch of cloves
50ml ruby port
1 egg white
1 tbsp granulated sugar , for sprinkling

Steps:

  • At least 2 hrs before baking, wrap the butter for the pastry in foil and freeze it.
  • Tip the flour into a big bowl with 1 /2 tsp salt. Hold the butter block in the foil (peeling back a little at a time as you need), then coarsely grate straight into the bowl of flour, dipping the end of the butter into the flour every so often - this helps to stop all the butter clumping together. Use a cutlery knife to lightly stir together. Stir in about 120ml cold water to bring the dough together, then wrap in cling film and chill for 30 mins.
  • To make the filling, mix the butter, brown sugar, currants, mixed peel, lemon zest, cloves and port in a saucepan over a medium heat. Cook until the butter has melted and the port has become thick and sticky, then leave to cool at room temperature for 1 hr.
  • Remove the pastry from the fridge 10 mins before rolling. Roll out to the thickness of a £1 coin and stamp out into circles using a 10cm cutter. Bring the pastry trimmings together and re-roll to make a few more circles. Divide the filling between the pastry and brush the edges with a little water. Pull up the sides and pinch together to seal. Flip the cakes over and press each one down with the palm of your hand to make a puck. Arrange over two baking sheets.
  • Whisk the egg white until a little foamy, then brush over the cakes and sprinkle over the granulated sugar. Slash the top of each one a few times with a sharp knife, then chill for at least 20 mins. You can also freeze the cakes for up to two months at this point.
  • Heat oven to 200C/180C fan/ gas 6. Bake the Eccles cakes for 20-25 mins until golden and crisp. If baking from frozen, add another 5 mins. Cool for at least 10 mins before serving. Will keep in an airtight container for up to three days.

Nutrition Facts : Calories 269 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.5 milligram of sodium

MINI PORT-SPIKED ECCLES CAKES



Mini port-spiked Eccles cakes image

Enjoy these boozy baked Eccles cakes with a chunk of mature crumbly cheese, such as Lancashire or cheddar, or serve them next to your cheeseboard

Provided by Cassie Best

Time 2h15m

Yield makes 14

Number Of Ingredients 11

175g butter , in one block
225g plain flour , sifted
50g butter
100g light brown soft sugar
200g currants
50g mixed peel
1 lemon , zested
good pinch of cloves
50ml ruby port
1 egg white
1 tbsp granulated sugar , for sprinkling

Steps:

  • At least 2 hrs before baking, wrap the butter for the pastry in foil and freeze it.
  • Tip the flour into a big bowl with 1 /2 tsp salt. Hold the butter block in the foil (peeling back a little at a time as you need), then coarsely grate straight into the bowl of flour, dipping the end of the butter into the flour every so often - this helps to stop all the butter clumping together. Use a cutlery knife to lightly stir together. Stir in about 120ml cold water to bring the dough together, then wrap in cling film and chill for 30 mins.
  • To make the filling, mix the butter, brown sugar, currants, mixed peel, lemon zest, cloves and port in a saucepan over a medium heat. Cook until the butter has melted and the port has become thick and sticky, then leave to cool at room temperature for 1 hr.
  • Remove the pastry from the fridge 10 mins before rolling. Roll out to the thickness of a £1 coin and stamp out into circles using a 10cm cutter. Bring the pastry trimmings together and re-roll to make a few more circles. Divide the filling between the pastry and brush the edges with a little water. Pull up the sides and pinch together to seal. Flip the cakes over and press each one down with the palm of your hand to make a puck. Arrange over two baking sheets.
  • Whisk the egg white until a little foamy, then brush over the cakes and sprinkle over the granulated sugar. Slash the top of each one a few times with a sharp knife, then chill for at least 20 mins. You can also freeze the cakes for up to two months at this point.
  • Heat oven to 200C/180C fan/ gas 6. Bake the Eccles cakes for 20-25 mins until golden and crisp. If baking from frozen, add another 5 mins. Cool for at least 10 mins before serving. Will keep in an airtight container for up to three days.

Nutrition Facts : Calories 269 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.5 milligram of sodium

ECCLES CAKES



Eccles Cakes image

A British institution, these tasty treats aren't traditional cakes as we know them, but rather flaky, buttery hand pies filled with a delicious combination of dried fruit.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 14 to 15

Number Of Ingredients 16

2 1/2 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon sugar
1 teaspoon kosher salt
2 sticks (1 cup) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
1/4 cup golden raisins, roughly chopped
1/4 cup dark raisins, roughly chopped
1/4 cup dried figs, finely chopped
1/4 cup dates, pitted and finely chopped
1 cup boiling water
1/2 cup granulated sugar
2 tablespoons unbleached all-purpose flour
Pinch of kosher salt
Grated zest of 1 orange, plus juice of 1/2 orange
1 large egg, for egg wash
Sanding sugar, for sprinkling

Steps:

  • Pate Brisee:Pulse flour, sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With machine running, add 1/4 cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds. Divide dough in half; flatten into disks. Wrap each in plastic; refrigerate at least 1 hour and up to 2 days.
  • Filling:In a large heatproof bowl, combine both raisins, figs, and dates. Add boiling water and let stand until softened, about 15 minutes. Strain and discard liquid. In a separate bowl, mix together granulated sugar, flour, salt, and orange zest and juice until combined. Fold in softened fruit. Cover and refrigerate until completely cool.
  • Preheat oven to 375 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll out one disk of dough to a 1/8-inch thickness. Using a 4-inch round cutter, cut out rounds (you should have about 7); transfer to prepared sheets. Repeat with remaining disk. In a small bowl, whisk together egg and 1 teaspoon water for egg wash; set aside.
  • Spread each round with 1 tablespoon filling, leaving a 1/2-inch border. Brush edges with egg wash, then fold to make a half-moon shape and press to seal edges. Repeat process with remaining dough and filling. Refrigerate until chilled, about 20 minutes.
  • Using a paring knife, make three diagonal slits across each cake. Brush with egg wash and sprinkle with sanding sugar. Bake, rotating sheets from top to bottom and front to back halfway through, until golden brown, 30 to 35 minutes. Transfer sheets to wire racks and let cool completely before serving.

ECCLES CAKES



Eccles Cakes image

Categories     Cake     Fruit     Nut     Dessert     Bake     Currant     Raisin     Fall     Phyllo/Puff Pastry Dough     Nutmeg     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4

Number Of Ingredients 11

3/4 cup dried currants
1/3 cup golden raisins
1/4 cup (packed) golden brown sugar
1/4 cup chopped candied orange peel
3 tablespoons unsalted butter, room temperature
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon ground nutmeg
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 egg, beaten to blend (for glaze)
2 teaspoons sugar

Steps:

  • Mix first 8 ingredients in medium bowl until well blended. (Filling can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
  • Preheat oven to 375°F. Roll out puff pastry on lightly floured surface to 1/8-inch thickness. Cut out four 6-inch-diameter rounds. Place filling on half of each round, dividing equally. Brush edges of rounds with beaten egg. Fold pastry over filling, creating semicircle and enclosing filling completely. Press edges firmly to seal. Transfer to heavy large baking sheet. Brush with beaten egg. Sprinkle with sugar.
  • Bake pastries until deep golden brown, about 20 minutes. Transfer baking sheet to rack and cool pastries 5 minutes. Using metal spatula, carefully remove pastries from baking sheet. Cool.

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