So this very British snack isn't a cake at all... more of a turnover. <br /> <br />Makes 12 eccles cakes <br />Ingredients <br />⅛ cup (25 mL / 25g) unsalted butter, softened <br />3 Tbsp (45 mL / 50g) brown sugar <br />1/2 tsp (2 mL) ground cinnamon <br />⅔ cup (150 mL / 75g) dried currants <br />¼ cup (50 mL / 25g) mixed peel <br />1/4 tsp (1 mL) freshly ground nutmeg <br />1/2 orange zest <br />1 Pkg (500g / 1 lb / 2 sheets) frozen puff pastry, thawed <br />Flour, for dusting <br />1 medium egg <br />1 tbsp (15 mL) sugar <br /> <br />Preparation <br />Preheat the oven to 350°F (180°C). <br /> <br />Mix together butter, sugar, cinnamon, currants, peel, nutmeg and orange zest. <br /> <br />Roll out the puff pastry on a floured surface to a thickness of about 3 mm (⅛"). Then cut 12 rounds about 10 cm (4"). You can re-work the dough that's left over if you need to. <br /> <br />Divide the filling between the 12 pastry rounds. Brush the edges with egg wash and pull them together to make a purse, squeezing tightly to seal. (watch the video) <br /> <br />Gently flatten each cake until you can see the currants through the pastry. Place on a parchment lined baking tray, sealed side down. Brush tops with egg wash, then sprinkle with sugar (sometimes we'll leave the sugar off). Using a sharp knife, make 3 parallel cuts on top. <br /> <br />Bake for 20 to 25 minutes, until the pastry is golden brown. Remove from baking pan and cool on a wire rack.
