Eccles Cakes

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    • Prep Time

    • Bake Time

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  • 2 Reviews

    5 star rating

First things first, what is an Eccles Cake? An Eccles Cake is a small round cake made from flaky pastry and filled with currants. It is named after the town, Eccles, in Greater Manchester, England and is thought to have been sold commercially as far back as the 1790's.

It is still a popular recipe to this day and they make a great tea time treat or an afternoon snack. You may come across similar traditional variations in the UK such as Banbury Cakes and Chorley Cakes which have a slightly different shape but the general ingredients are still the same. You can still buy them throughout the UK but we think the homemade versions are much better.

Our recipe for Eccles Cakes follows the traditional recipes with the addition of orange zest to the currant mix. Traditionally an Eccles Cake recipe would have a demerara sugar topping but we've opted to go for golden caster sugar.


  1. To make the pastry sift the flour into a bowl and coarsely grate the butter into the flour, holding it in the butter paper and dipping it into the flour every so often to make it easier to grate without melting. Add the salt

  2. Mix to coat the butter in flour, add 5-7 tablespoons of cold water, a tablespoon at a time, enough to bring the dough together using a butter knife. Wrap in cling film and chill for 15-20 minutes.

  3. Preheat the oven to 220°C (fan 200°C, gas mark 7).

  4. Mix the butter, sugar, currants, mixed peel, mixed spice and zest with clean hands until combined well.

  5. Roll out the pastry to about 3mm in thickness on a floured surface. Using a 10cm cutter or saucer, cut out 20 discs.

  6. Cut a heaped teaspoon of the filling in the centre of each disc, dampen the edges with water and then draw the edges together to make a purse, squeezing tightly to seal.

  7. Turn each one over and flatten with the palm of your hand until the currants are peeping through the pastry.

  8. Brush each with the egg white and sprinkle with caster sugar. Using a sharp knife cut 3 parallel slits in each cake and place on a lined baking sheet.

  9. Bake in the preheated oven for 18-20 minutes until golden and a lovely caramel appears.

  10. Leave to cool on a wire rack for at least 15 minutes before serving.

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  1. 5 star rating

    Delicious, I make 14 slightly bigger ones, much different than shop bought.

  2. 5 star rating

    A beautiful, and easy, bake! Tasty and a lot like shop bought ones...will definitely be making again!

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