LOCATION: Recipes >> Pastries >> Eccles Cakes 06
|
 |
|
Eccles Cakes 06
|
|
|
|
Eccles Cakes
2 Tbsp butter, melted
3 Tbsp sugar
1 cup dried currants
1 Tbsp finely chopped candied peel
1/8 tsp ground allspice
1/8 tsp ground nutmeg
short-crust pastry
berry sugar
In a small bowl, combine the butter and sugar. Stir in currants,
peel and spices. Toss the fruit with a spoon until evenly coated.
On a lightly floured board, roll the pastry into a circle about
1/4 inch thick. Cut into 3 1/2 inch rounds. Place a heaping Tbsp
of fruit mixture into center of each round. Bring up outside edges
of pastry and twist together to enclose the filling. Turn over
and, with a rolling pin, press gently but firmly to form flat
rounds. Make crisscrossing slits about 2 inches long in the center
of each cake.
Place on a well greased sheet and bake at 475 deg F. for 15 minutes
or until golden brown. Cool, sprinkle with berry sugar before
serving.
Yield: 12 cakes.
Note: Commercial versions of these "cakes" appear to have been made
from puff pastry.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
