Name: Banbury cakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes 10
Cuisine: British
Ingredients: 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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Banbury cakes

Banbury cakes

Good Food team

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Makes 10

Easy

Prep: 30 mins

Cook: 30 mins

A star rating of 4 out of 5.3 ratingsRate

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

Freezable (Can be frozen unbaked)

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A star rating of 4.4 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal294
fat19g
saturates10g
carbs29g
sugars13g
fibre1g
protein4g
salt0.57g

low

Method

step 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.
step 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.
step 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.
step 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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A star rating of 4 out of 5.3 ratings

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