Banbury cakes

Banbury cakes

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(2 ratings)


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Cooking time

Prep: 30 mins Cook: 30 mins

Skill level



Makes 10

The Banbury cake reigns in the Midlands. Try this quick recipe for a teatime treat, lovely with a cup of Earl Grey

Nutrition and extra info

Additional info

  • Can be frozen unbaked
Nutrition info

Nutrition per serving

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  • 50g unsalted butter, softened
  • 1 tbsp English honey
  • ½ tsp freshly grated nutmeg
  • ½ tsp ground cinnamon
  • 100g currants
  • 50g candied orange peel
  • plain flour, for dusting
  • 500g pack all-butter puff pastry
  • 1 egg white, beaten
  • 1-2 tbsp nibbed sugar or crushed rough-edged sugar cubes

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  1. Cream the butter and honey together with the spices. Add the currants and the candied peel and mix well. On a lightly floured surface roll out the pastry to the thickness of a £1 coin and cut out 10 x 10cm circles, re-rolling any trimmings. Divide the filling between the circles.
  2. Bring up the edges of the pastry to enclose the filling and crimp the edges of the pastry together to look like little purses. Turn the parcels over, with the folds underneath. Roll each parcel out gently to an oval shape, taking care not to expose the filling.
  3. Heat the oven to 180C/160C fan/gas 4. Place the cakes on a baking sheet lined with non-stick paper. Brush with the egg white and sprinkle with sugar. Cook for 25-30 mins until cooked and crispy. Turn the oven down if the tops brown too quickly.
  4. When cooked, transfer to a wire rack and allow to cool a little before eating. When cold, they’re excellent spread with a little salted butter.

Recipe from Good Food magazine, February 2011

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cshobbs's picture
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Excellent. I found that this quantity of pastry makes 15 cakes. I melted the butter and added honey, spices, currants and candied peel into it. I dampened the edges of the pastry to help seal each parcel. I cooked them for 30 mins, but I thought they were a little underdone so next time I will try an extra 5-10 mins.

spongemaker1's picture
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Very nice & easy to make but needed an extra 15 minutes cooking time as the pastry was still a bit soggy in the middle after the first 30 minutes. If I make them again I would add a bit more spice.