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Eccles Cake

This is Nadiya's recipe for Eccles Cake, one large individual cake to celebrate the wares of Lancashire, made with the same flaky pastry and fruity, citrusy filling. Slice it when cooled and eat with hot custard poured over. 

Serves 6
Cooks in
Difficulty Easy
Nadiya HussainDesserts


500g block all-butter puff pastry
plain flour, for dusting
1 egg, beaten
2 tbsp demerara sugar

For the filling
15g unsalted butter
50g soft light brown sugar
25g mixed peel
100g currants
1/2 tsp ground nutmeg
1/2 tsp cinnamon
1 tsp coriander seeds, crushed
finely grated zest of 1 orange


On a lightly floured surface, knead the pastry for 1-2 mins to break up the lamination and create rougher laughers. Wrap the pastry in clingfilm and chill for 10 mins 

Head the oven to 180C/fan 160C/gas 4 and line a baking tray with baking paper.

For the filling, mix the butter, sugar, mixed peel, currants, cinnamon, nutmeg, coriander seeds and orange zest together in a bowl until well combined, then sed aside.

Roll out the pastry on a lightly floured surface. Spoon the filling into the middle of the circle and spread it out a little ensuring there is enough pastry left around the edges to fold nack over in the filling.

Lift the pastry from the edge, into the centre, pinching together to seal. Slide onto a baking sheet. Place another baking sheet on top of the Eccles cake and flip it over so that the sealed pastry is underneath. 

Flatten the pastry down with your hand, just until you can see some of the fruit coming through. The cake should measure approx 24cm in diameter. Using a sharp knife, make 3 slits across the top, cutting all the way through to the fruit. 

Brush with beaten egg, then sprinkle with demerara sugar and bake for 40-45 minutes. Cover with foil after 30 minutes to prevent the top from browning too much. 

Remove from the oven and leave to cool for 15 minutes, then serve warm or leave to cool completely before cutting into wedges and serving with custard

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