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Mini port-spiked Eccles cakes

Ingredients

  1. Step 1 175g butter , in one block
  2. Step 2 225g plain flour , sifted
  3. Step 3 50g butter
  4. Step 4 100g light brown soft sugar
  5. Step 5 200g currants
  6. Step 6 50g mixed peel
  7. Step 7 1 lemon , zested
  8. Step 8 good pinch of cloves
  9. Step 9 50ml ruby port
  10. Step 10 1 egg white
  11. Step 11 1 tbsp granulated sugar , for sprinkling
Mini port-spiked Eccles cakes
Calories: 269 Carbohydrate: 33 g Protein: 2 g Fat: 13 g
Cook time: 135 minutes Prep time: 100 minutes Total time: 235 minutes Servings: 14

TAGS

Baking Cassie Best Christma Dessert Eccles cake Port Snack Treat Winter

Directions

  1. Step 1 At least 2 hrs before baking, wrap the butter for the pastry in foil and freeze it.
  2. Step 2 Tip the flour into a big bowl with 1 /2 tsp salt. Hold the butter block in the foil (peeling back a little at a time as you need), then coarsely grate straight into the bowl of flour, dipping the end of the butter into the flour every so often - this helps to stop all the butter clumping together. Use a cutlery knife to lightly stir together. Stir in about 120ml cold water to bring the dough together, then wrap in cling film and chill for 30 mins.
  3. Step 3 To make the filling, mix the butter, brown sugar, currants, mixed peel, lemon zest, cloves and port in a saucepan over a medium heat. Cook until the butter has melted and the port has become thick and sticky, then leave to cool at room temperature for 1 hr.
  4. Step 4 Remove the pastry from the fridge 10 mins before rolling. Roll out to the thickness of a £1 coin and stamp out into circles using a 10cm cutter. Bring the pastry trimmings together and re-roll to make a few more circles. Divide the filling between the pastry and brush the edges with a little water. Pull up the sides and pinch together to seal. Flip the cakes over and press each one down with the palm of your hand to make a puck. Arrange over two baking sheets.
  5. Step 5 Whisk the egg white until a little foamy, then brush over the cakes and sprinkle over the granulated sugar. Slash the top of each one a few times with a sharp knife, then chill for at least 20 mins. You can also freeze the cakes for up to two months at this point.
  6. Step 6 Heat oven to 200C/180C fan/ gas 6. Bake the Eccles cakes for 20-25 mins until golden and crisp. If baking from frozen, add another 5 mins. Cool for at least 10 mins before serving. Will keep in an airtight container for up to three days.