📝 About This Recipe
Hailing from the town of Eccles in Greater Manchester, these iconic pastries are a masterclass in the balance of textures. Each cake features a shattering, buttery layer of puff pastry that encases a rich, spiced filling of currants and candied citrus peel. Known affectionately as 'squashed fly cakes' due to their dark fruit centers, they are finished with a signature crunch of granulated sugar for a truly sophisticated teatime treat.
🥗 Ingredients
The Spiced Fruit Filling
- 50 grams Unsalted butter (melted)
- 200 grams Vostizza or Zante currants (cleaned and dried)
- 75 grams Light muscovado sugar (packed)
- 50 grams Mixed candied peel (finely chopped)
- 1/2 teaspoon Ground allspice
- 1/4 teaspoon Ground nutmeg (freshly grated)
- 1 piece Lemon zest (finely grated from one small lemon)
The Pastry and Finish
- 500 grams All-butter puff pastry (high-quality store-bought or homemade, chilled)
- 1 large Egg white (lightly whisked until frothy)
- 3 tablespoons Granulated sugar (for dusting)
- 2 tablespoons All-purpose flour (for dusting the work surface)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the melted butter, currants, muscovado sugar, candied peel, allspice, nutmeg, and lemon zest. Stir thoroughly until the fruit is evenly coated and the sugar has slightly dissolved into the butter. Set aside for at least 20 minutes to allow the flavors to meld.
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2
Preheat your oven to 220°C (425°F/Gas Mark 7). Line two large baking sheets with parchment paper or silicone mats.
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3
On a lightly floured surface, roll out the chilled puff pastry to a thickness of approximately 3mm (about 1/8 inch).
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4
Using a 10cm (4-inch) round pastry cutter, cut out 12 circles. You may need to gently re-roll the scraps once, but try to avoid overworking the dough to maintain the lamination.
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5
Place a generous tablespoon of the currant mixture into the center of each pastry circle. Do not overfill, or the cakes will burst during baking.
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6
Lightly dampen the edges of the pastry circles with a little cold water using your fingertip.
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7
Gather the edges of the pastry up over the filling and pinch them together tightly to seal, creating a small 'purse' or bundle.
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8
Flip the bundle over so the seam is on the bottom. Using a rolling pin, very gently roll over the top of the cake to flatten it into a disc about 1cm thick. You should just start to see the dark fruit through the pastry, but be careful not to tear it.
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9
Transfer the cakes to the prepared baking sheets, spacing them at least 2 inches apart.
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10
Using a sharp knife, make three parallel diagonal slashes across the top of each cake. This allows steam to escape and creates the traditional look.
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11
Brush the tops of the cakes generously with the whisked egg white, then sprinkle a heavy coating of granulated sugar over each one.
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12
Bake in the center of the oven for 15-20 minutes, or until the pastry is puffed and a deep golden brown. The sugar should have formed a crisp, glistening crust.
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13
Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
💡 Chef's Tips
Use Vostizza currants if possible; they are smaller and more intensely flavored than standard raisins. Ensure your puff pastry is very cold when you start; if it gets too soft, pop it back in the fridge for 10 minutes. Do not skip the egg white and granulated sugar finish—it provides the essential 'crunch' that defines an Eccles cake. If the filling leaks slightly during baking, don't worry! The caramelized sugar adds to the rustic charm. Store in an airtight container for up to 3 days, and re-warm in a low oven to restore the pastry's crispness.
🍽️ Serving Suggestions
Serve the traditional way with a thick wedge of sharp Lancashire cheese or a mature Cheddar. Pair with a robust pot of English Breakfast tea or Earl Grey. Enjoy as a dessert with a dollop of clotted cream or high-quality vanilla bean ice cream. They make a wonderful accompaniment to a glass of chilled Tawny Port in the evening. Pack them for a sophisticated picnic treat alongside some fresh crisp apples.