Instructions
Begin by preparing the pastry: chop the butter into small cubes and place them in the freezer until thoroughly chilled and firm. This step ensures that the butter integrates beautifully, creating a flaky texture. In a food processor, add the plain flour along with half of the chilled butter. Pulse gently until the mixture resembles coarse breadcrumbs. Introduce the fresh lemon juice and 100ml of iced water, pulsing carefully to bring the mixture together into a dough. Next, add the remaining butter and pulse a few more times, being careful not to overwork the dough. The goal is to retain visible flecks of butter throughout, which will puff up during baking. On a lightly floured surface, roll the pastry into a neat rectangle about 20 by 30 centimeters. Perform a series of folds by bringing the two short ends into the center and then folding the pastry in half like a book. Roll out again and repeat this fold and roll process three more times, placing the pastry to rest in the refrigerator for at least 15 minutes between each turn. Once complete, allow the dough to rest in the fridge for a minimum of 30 minutes before continuing. While the pastry rests, prepare the flavorful filling. Melt 25 grams of butter in a large saucepan and remove it from the heat. Stir in the currants, mixed peel, muscovado sugar, cinnamon, ginger, allspice, and lemon zest until everything is evenly combined. Set this mixture aside to cool. Once rested, roll the pastry to just a little thicker than a £1 coin and cut out eight rounds, roughly 12 centimeters across. If necessary, re-roll the trimmings to make additional rounds. Place heaping tablespoons of the filling in the center of each pastry round. Moisten the edges gently with water, then carefully gather the pastry up and around the filling, pinching all edges together to seal tightly. Turn each sealed ball over so the smooth side is facing upward. Shape them into neat, smooth rounds and then gently flatten each with a rolling pin into an oval shape just enough for the fruit filling to begin showing through. Arrange the cakes on a baking tray. Cut two small slits into the top of each to allow steam to escape, then brush generously with beaten egg white. Sprinkle with a light dusting of sugar for a delicate crunch and a hint of sweetness. Preheat your oven to 220°C (200°C fan/gas mark 8). Bake the Eccles Cakes for 15 to 20 minutes, watching carefully until they turn a luscious golden brown and develop a sticky, glossy finish. Allow the cakes to cool on a wire rack before serving. Enjoy them warm or at room temperature with a steaming cup of tea. For a delightful pairing, serve alongside a wedge of hardBritish cheese such as Lancashire or cheddar for a traditional and satisfying contrast.
