Eccles Cakes Recipe: Flaky, Sweet, and Perfect for Tea Time

Eccles Cakes are flaky, buttery pastries filled with a sweet, spiced fruit filling that’s simply irresistible.

I first tried making Eccles Cakes when I wanted to bring a piece of British tradition into my kitchen. These little pastries are packed with currants, orange peel, and a sweet spice mixture, all wrapped in a flaky, buttery pastry. They’re perfect for any occasion—whether you’re enjoying them with a cup of tea or taking them as a snack to work. Let me show you how I make them from scratch!

What Are Eccles Cakes?

Eccles Cakes are a traditional British pastry that originated in the town of Eccles, Greater Manchester. These little cakes are made from flaky pastry filled with a sweet mixture of currants, sugar, and spices like nutmeg or cinnamon. Often, they’re finished with a brush of egg wash and a sprinkle of sugar, giving them a golden, crisp exterior.

The filling inside is what makes Eccles Cakes stand out, combining the rich, slightly tangy flavor of currants with the warmth of spices and the sweetness of muscovado sugar. They’re usually served as a sweet snack or dessert, especially with a cup of tea, and are perfect for those who love a bite-sized, flavorful treat. The simple combination of pastry and fruit makes these cakes both comforting and delicious, with a history dating back to the 18th century.

Ingredients

For the flaky pastry:

• 1¾ cups (225g) all-purpose flour
• ¾ cup (175g) salted butter
• A squeeze of lemon juice
• 8 tablespoons cold water

For the filling:

• ¼ cup (55g) salted butter, softened
• ¼ cup (55g) light muscovado sugar
• ½ teaspoon pumpkin pie spice
• ¾ cup (55g) candied orange or lemon peel, chopped
• ¾ cup + 1 tablespoon (115g) currants

To finish:

• 1 egg white, beaten
• A little granulated sugar

Instructions

1. Make the pastry: In a large bowl, mix the flour with the cold butter. Use your fingers or a pastry cutter to rub the butter into the flour until the mixture resembles breadcrumbs. Add a squeeze of lemon juice and gradually add cold water, 1 tablespoon at a time, until the dough comes together. Be careful not to overwork it! Wrap the dough in plastic wrap and let it chill in the fridge for at least 30 minutes.
2. Prepare the filling: In a separate bowl, cream together the softened butter and muscovado sugar until smooth. Stir in the pumpkin pie spice, currants, and chopped candied orange or lemon peel. This filling is going to make your Eccles Cakes smell amazing!
3. Assemble the cakes: Once your pastry has chilled, roll it out on a lightly floured surface. Cut the dough into small rounds (about 4 inches in diameter). Place a spoonful of the filling in the center of each round. Fold the edges over to cover the filling and pinch the sides together to seal the cakes.
4. Brush and bake: Preheat the oven to 375°F (190°C). Place the Eccles cakes on a baking sheet lined with parchment paper. Brush each one with the beaten egg white, then sprinkle a little granulated sugar on top for a golden, sweet finish. Bake for 20-25 minutes, or until the cakes are golden brown and crispy.
5. Cool and serve: Let the Eccles Cakes cool slightly on a wire rack before serving. These little pastries are best enjoyed warm!

If you’re new to baking, our Blueberry Muffins will help you get started.

Nutritional Value (Per Serving)

• Calories: 180 kcal
• Carbs: 22g
• Protein: 2g
• Fat: 9g
• Fiber: 2g
• Sugar: 12g

Conclusion

Eccles Cakes are a delightful, sweet treat with the perfect balance of flaky pastry and spiced fruit filling. They’re easy to make and absolutely delicious, whether you’re serving them at a tea party or enjoying one with your morning coffee. Every bite is packed with flavor, and I promise they’ll be a hit in your home! Enjoy making these traditional British pastries—you’ll love how simple and satisfying they are!