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IT'S TIME TO GET CREATIVE WITH A VERY FAMOUS CAKE

Tue 24 Mar 2015

It’s time to get creative. Here is a recipe for Manchester’s very famous Eccles Cake, complements of our very own Smart Hospitality Manchester. 

We urge you to put your own twist on this timeless classic and we would love to see your creations shared at (https://twitter.com/SmartHospM).

Good luck and enjoy!

 

For Pastry.

250 g unsalted butter.

500 g plain flour.

Pinch of salt.

Cold water to mix.

 

For the filling.

140 g soft brown sugar.

50 g candied peel.

Zest of 1 small orange.

0.5 tea spoon of allspice.

Nutmeg to taste.

140 g Currents.

50 g butter.

Milk .

 

Method.

 

Pastry.

Freeze the block of butter for 40 minutes  until solid. Sift plain flour into mixing bowl and grate block of butter into flour , mix using utensil so as not to warm the mixture , add salt and bring together adding 1 tablespoon of cold water at a time until a rough dough is formed, place in a plastic bag and rest for 40 minutes

Meanwhile prepare the filling  , melt butter in a saucepan then add all other ingredients stirring thoroughly , then leave to cool.

Roll out pastry till3-4 mm thick to rectangular shape then cut into 10 even squares approximately 8cm.

Place a heaped desert spoon of filling into the middle of each square, and dampen the edges using a pastry brush.

Bring the corners into the centre of the mixture and seal together.

Turn each cake the other way up and dust with plain flour, form into a smooth round shape using your hands.

Place on a baking sheet on silicone paper , make a small inscision in the top, then brush with milk and sprinkle with golden granulated castor sugar , bake for 15 mins until golden brown at around 165c, transfer to wire rack to cool.

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