Delia Smith Classic Christmas Cake Food
ECCLES CAKES - THE CLASSIC BRITISH TEA CAKE!
There are a lot of eccles cake recipes out there. This one is a modification of the recipe in Delia Smith's "Delia Smith's Cookery Course" - an age old cook book by "the English Martha Stewart". Well, they are a spiced current mix which is surrounded in puff pastry, brushed with egg and topped with a little sugar. These get baked, and fluff up. They are a lovely light bite, with a little kick of cinnamon and nutmeg, balanced out by some orange zest. They pair absolutely perfectly with a nice cup of tea. Preferably a light Darjeeling. My personal preference is for a 2nd flush - picked later in the year, the tea has a more robust flavor. NOTE: Serving size is estimated!! I use a pre-made (not by me..) puff pastry here. My pastry skills aren't great, and this does save quite a bit of time. Recipe found at http://mattikaarts.com/blog/baking-recipes/eccles-cakes-the-classic-british-tea-cake/ and posted for ZWT6 - GREAT BRITAIN!
Provided by kitty.rock
Categories < 60 Mins
Time 35m
Yield 10-12 cakes, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- To make the filling, melt the butter in a small saucepan. Mix into this the other filling ingredients. Set aside.
- Roll the pastry out to about 1/8 inch thick onto a floured surface. Use a 4" pastry cutter to cut discs of pastry.
- Put a teaspoon of the filling into the middle of one disc.
- Brush half of the edge of this disc with water. Bring up all the sides of the disc to the middle (above the filling), and press tightly to seal.
- Turn the cake over on the work surface, and gently roll it to about 1/4" to 1/2" thick. Pat into a rough round shape.
- Repeat for the remaining pastry discs.
- Place disks on a non-stick baking sheet (a greased sheet, or one with parchment paper). Using a sharp knife, make 3 diagonal cuts through the top of each cake. Brush the top of each cake with the egg, and sprinkle a little white sugar over.
- Bake for 15 minutes, or until the top is golden brown and the cake has risen. Remove from the oven and cool on a wire rack.
- Serve with your afternoon tea!
Nutrition Facts : Calories 319.3, Fat 18.3, SaturatedFat 7.3, Cholesterol 39.4, Sodium 133.3, Carbohydrate 37.4, Fiber 1.5, Sugar 23.5, Protein 3.4
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- You should get the pre-soaking ingredients ready the night before you make the cake. Put all the fruits in a bowl and mix them with the brandy, cover with a cloth and leave them to soak for a minimum of 12 hours.
- When you’re ready to cook the cake, pre-heat the oven to 140°C conventional oven, gas mark 1. Now all you do is sift the flour, salt and spices into a very large roomy mixing bowl then add the sugar, eggs, treacle (warm it a little first to make it easier) and butter and beat with an electric hand whisk until everything is smooth and fluffy. Now gradually fold in the pre-soaked fruit mixture, chopped nuts and finally the grated lemon and orange zests.
- Next, using a large kitchen spoon, transfer the cake mixture into the prepared tin, spread it out evenly with the back of the spoon and, if you don’t intend to decorate the cake with marzipan and icing, lightly drop the blanched almonds in circles over the surface.
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