Flaky pastry with spiced dried fruit filling
Eccles cakes are a classic British pastry, defined by their crisp, flaky exterior and rich, aromatic fruit filling. This version uses a deeply flavoured mixture of currants, sultanas, apple, citrus zest and warm spices, gently infused with Earl Grey tea to add subtle bitterness and depth.
Making the filling a few days in advance allows the flavours to develop fully, resulting in a more rounded, complex finish. Paired with quick flaky pastry, these Eccles cakes are crisp, buttery and unapologetically indulgent.
Eccles Cake Filling
Ingredients
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150 g muscovado sugar
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150 g light brown sugar
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600 g currants
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300 g sultanas
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5 g ground cinnamon
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5 g mixed spice
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300 g grated Bramley apple (skin on)
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Zest of 2 lemons, finely grated
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Zest of 2 oranges, finely grated
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2 Earl Grey tea bags
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100 ml water
Method
Bring the water to the boil, add the tea bags and allow to infuse for 10 minutes. Remove and discard the tea bags.
In a large bowl, combine the sugars, currants, sultanas, spices, grated apple and citrus zest. Pour over the infused tea and mix thoroughly.
Transfer to a lidded container and leave to infuse in the fridge for several days, shaking or stirring once a day so the liquid distributes evenly through the fruit. The filling will keep for several weeks and improves with time.
The filling will keep in the fridge for several weeks and improves with time.
Quick Flaky Pastry
Makes approximately 12 Eccles cakes
Ingredients
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225 g plain flour
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175 g unsalted butter
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Pinch of salt
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Cold water (approximately 150 ml)
Method
Place the butter in the freezer for about an hour until very firm.
Sieve the flour and salt into a large bowl, then grate the frozen butter directly into the flour, tossing lightly to keep the strands separate.
Make a well in the centre and gradually add the cold water, stirring with a spoon until the dough begins to come together. Bring together gently by hand to form a soft dough, adding a little more water if needed.
Cover and chill for 30 minutes before rolling.
To Make the Eccles Cakes
Roll the chilled pastry out on a lightly floured surface to 2–3 mm thick and cut out discs approximately 10 cm in diameter.
Place around 35 g of filling into the centre of each disc, using an upside-down pastry cutter to keep the filling neat.
Brush lightly around the filling with egg white, then carefully bring the pastry up and around the fruit, pinching to seal. Flatten gently with your fingers, turn over and place seam-side down on a lined baking tray.
Rest in the fridge until firm, then make two small incisions in the centre of each cake. Brush with egg white, sprinkle with demerara sugar and bake at 180–190°C for about 20 minutes, until deep golden and crisp.
Tip from Dominique
Resting both the filling and the shaped Eccles cakes improves flavour and structure. Cold pastry and well-infused fruit are key to a crisp, well-defined finish.