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Turn each Eccles cake the other way up so the seals are underneath, dust the surface with a little flour, then just shape it into a round with your hands. Using a sharp knife make three slashes across each one and finally brush them with egg white and sprinkle with sugar then arrange then so they are evenly spread out on the lined baking sheet.
Eccles cakes are pastries really, but have always been referred to as cakes. Traditionally in Eccles they were served with Lancashire cheese and this has been revived in some of our smarter restaurants and served in place of dessert.
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.
Purists of the Eccles cake will frown at the following suggestion, but if you’d like a change, substitute a few currants for dried cranberries (craisins). Or for a genuinely adult version, consider a few teaspoons of brandy in the fruit mix.
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