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Cut 2 little slits in each Eccles cakes, brush generously with egg white and sprinkle with the sugar (pic 4). Heat the oven to 220C/200C fan/gas 8. Bake the Eccles cakes for 15-20 mins until just past golden brown and sticky. Leave to cool on a rack and enjoy while still warm or cold with a cup of tea.
Traditional Eccles Cakes Recipe One of Britain’s most famous and beloved pastries, these traditional and authentic Eccles cakes are delightfully flaky and packed with a mixture of sweet currants, candied citrus peel and spices. Get ready to experience one of the most delicious pastries you’ve ever tasted!
When you bite into an eccles cake you shouldn’t get a mouthful of dough. The ratio should be roughly 60% pastry and 40% filling. When you bite into an eccles cake you should simultaneously experience the gentle crackle of the flaky pastry along with the soft and sweet chewiness of the currants.
It’s not puff pastry, but it is flaky pastry. The texture is somewhere in between puff and shortcrust pastry. The dough of the Eccles cake is delightfully flaky, and if you want it especially delicate and flaky, substitute a little lard for some of the butter (see our tutorial about lard ).
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