Photo: David Holifield
Eccles cakes
11 ingredients
20 min
Makes 10 (easily doubled)
openrecipes
Sticky and packed with fruit, with extra flaky and light pastry, these Eccles cakes are just about perfect
Estimated Nutrition (whole recipe, rough)
833
Calories
22g
Protein
19g
Fat
147g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g block cold butter
- 350g plain flour
- juice ½ lemon
- 25g butter
- 200g currants
- 50g mixed chopped peel
- 100g light muscovado sugar
- 1 tsp each of cinnamon , ginger and ground allspice
- zest of 1 lemon and 1 orange, plus a few tbsp of orange juice
- 1 egg white , lightly beaten
- lightly crushed La Perruche sugar cubes (available at Waitrose, delis or online) or 3 tbsp preserving sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes