citrus eccles cakes

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Cooking receipe to make citrus eccles cakes under category Aga Recipes. You may find some video clips related to this receipe below.

citrus eccles cakes

175g firm unsalted butter

225g plain white flour

pinch of salt

1 tsp lemon juice

For the filling:

175g currants

50g chopped mixed peel

50g muscovado sugar

finely grated rind of 2 lemons

beaten egg to glaze

caster sugar for dusting

50g unsalted butter for melting

To make the pastry cut the butter into small dice.

Sift the flour and salt into a bowl.

Add the butter lemon juice and 100ml iced water.

Using a roundbladed knife mix to a soft dough adding a little extra water if it is too dry.

Knead lightly then roll out on a lightly floured surface to an oblong about 300mm long and 100mm wide.

Fold the bottom third up and the lower third down keeping the edges straight then give the pastry a quarter turn. Repeat the rolling folding and turning four more times.

Wrap in greaseproof paper and leave to rest in the refrigerator for 30 minutes.

For the flling mix the currants mixed peel sugar and lemon rind together in a small bowl.

lightly grease two baking sheets.

Roll out half of the pastry on a lightly floured surface to a 500 x 200m rectangle.

Cut in half lengthways then cut each strip into five equal pieces making squares 100 x 100mm

Using a knife make three 20mm cuts 5mm apart down the centre of one piece of pastry.

Make three more rows of cuts either side of the first row so when the pastry is pulled apart it creates a lattice.

Repeat with remaining pieces of pastry. Brush edges with beaten egg.

Set aside half of the filling.

Divide the remainder between the latticed pastries placing it in the centres. Bring the edges of the pastry up over the filling pinching them together to seal.

Invert onto one baking sheet so the latticed sides face upwards.

Repeat with remaining pastry and flling to make ten more pastries.

Brush the pastries with beaten egg and sprinkle with sugar.

Bake on top and third runners of the roasting oven for 12 to 15 minutes until golden turning the trays around halfway through the cooking time to ensure even cooking.

Melt the butter and pour a little into each cake through the lattice.

Serve warm.

To make cherry and almond cakes replace currants peel and lemon and with 125g chopped glace cherries 50g chopped blanched almonds and 125g grated almond paste.

Flaky light and oozing butter these delicate latticetopped pastries are a far cry from some dry and heavy shop bought versions. In this recipe they are flled with currants citrus peel and muscovado sugar and dnzzled with melted butter otter cooking. For maximum enjoyment serve with that freshly baked lingering warmth.

Makes 20

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