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Eccles cake

Eccles cake

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Rating: 4 out of 5.13 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8 - 10

A new take on the traditional pastry, this cake will go down well on any occasion

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal571
fat27g
saturates16g
carbs76g
sugars53g
fibre2g
protein7g
low insalt0.8g
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Ingredients

For the filling

To decorate

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, January 2012

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Overall rating

Rating: 4 out of 5.13 ratings

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