Eccles cake
A new take on the traditional pastry, this cake will go down well on any occassion
Difficulty and servings
Serves 8 - 10
Preparation and cooking times
Prep 40 mins
Cook 1 hr 25 mins
- Heat oven to 160C/140C fan/gas 3. Grease and line a deep 20cm cake tin with baking parchment. Mix together the filling ingredients and set aside.
- Put butter, sugar and vanilla in a bowl and whisk until pale. Beat in the eggs, then fold in the flours, buttermilk and apples. Spoon half the mixture into the tin. Scatter over filling, leaving a 2.5cm clear border all around the edge. Spoon remaining mixture on top, starting by dolloping round the edges, then moving into the middle. Bake for 1 hr 25 mins or until a skewer poked in comes out clean. Cool in the tin.
- Mix the icing sugar with enough lemon juice to make a runny-ish icing. Remove cake from the tin, drizzle over the icing, then scatter with crushed sugar cubes and lemon zest.
PER SERVING
571 kcalories, protein 7g, carbohydrate 76g, fat 27 g, saturated fat 16g, fibre 2g, sugar 53g, salt 0.8 g
Recipe from Good Food magazine, January 2012.
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http://www.bbcgoodfood.com/recipes/1853650/
http://www.bbcgoodfood.com/recipes/1853650/
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Ingredients
- 250g pack butter , softened, plus extra for greasing
- 250g soft light brown sugar
- 2 tsp vanilla extract
- 4 large eggs
- 100g plain flour
- 250g self-raising flour
- 100g buttermilk
- 2 eating apples , peeled, cored and diced to about 1cm pieces
FOR THE FILLING
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- ¼ tsp ground cloves
- zest 1 lemon
- 2 tbsp melted butter
- 2 tbsp soft light brown sugar
- 85g currants
- 85g raisins
- 50g mixed peel
TO DECORATE
- 85g icing sugar , sifted
- zest and juice 1 lemon
- a few sugar cubes , roughly crushed
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Perfect with a reviving cuppa, this cake is a keeper and will happily sit in a tin for a week or so
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ratings
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Difficulty and servings
Serves 8 - 10
Preparation and cooking times
Prep 40 mins
Cook 1 hr 25 mins
Ingredients
- 250g pack butter , softened, plus extra for greasing
- 250g soft light brown sugar
- 2 tsp vanilla extract
- 4 large eggs
- 100g plain flour
- 250g self-raising flour
- 100g buttermilk
- 2 eating apples , peeled, cored and diced to about 1cm pieces
FOR THE FILLING
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- ¼ tsp ground cloves
- zest 1 lemon
- 2 tbsp melted butter
- 2 tbsp soft light brown sugar
- 85g currants
- 85g raisins
- 50g mixed peel
TO DECORATE
- 85g icing sugar , sifted
- zest and juice 1 lemon
- a few sugar cubes , roughly crushed
PER SERVING
571 kcalories, protein 7g, carbohydrate 76g, fat 27 g, saturated fat 16g, fibre 2g, sugar 53g, salt 0.8 g
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04 January 2012
EdwinaJones commented on this recipe
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08 January 2012
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09 January 2012
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11 January 2012
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19 January 2012
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