OH CRUMBS !: ECCLES CAKE

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We steadily had Eccles muffins at space as soon as I used to be a toddler.  A Saturday afternoon maintain when Mum were purchasing throughout the morning, at the bus, and known as at the baker’s for 4 little muffins, one each.  She in reality made glorious buns and tarts for us every weekend on the other hand in in this day and age one from the baker’s seemed additional explicit.

Those Eccles muffins were regarding the measurement of a mince pie, made with flaky pastry, golden brown and sprinkled with sugar on top, full of a sweet and sticky currant aggregate.  They’d been not possible to consume tidily, inevitably generating a scattering of pastry crumbs and the atypical escapee currant.  As for speaking with a mouthful…..

So after I spotted a recipe for an Eccles cake in my little Just right Foods e ebook I was intrigued.  There isn’t a pastry on the other hand there is a layer of currants at some stage in what is basically an apple cake.  I had no idea that an Eccles cake would possibly in reality be made as a cake so used to be in need of forward to have a pass.

I was maximum disenchanted to hunt out that my currants sank to the bottom of the cake – now not like the picture throughout the e ebook where they are correctly throughout the middle – harrumph !!

The other atypical issue is that the quantity of aggregate used to be in reality means quite a lot of for the size of tin stated.  I merrily poured it all into the tin and vaguely idea “that looks just a little complete” as I put it throughout the oven.  I rechecked the recipe and that I had used the appropriate measurement of tin, which I had.  Mins later it gave the impression like it used to be going to overflow – eek!  Thankfully it stopped at the top but it surely did take just a little longer than stated to bake.

It moreover took a long time to cool and with corporate arriving I didn’t have time to drizzle the lemon icing over it prettily as throughout the e ebook so it had to do with a dusting of icing sugar as a substitute.

It used to be yummy!  Next time I might try together with quite flour to the currant filling to look if that prevents it sinking.  And I’m going to definitely be making it all over again on the other hand using a larger tin – 23cm as a substitute of 20cm.

You most likely can see the recipe proper right here at the Just right Foods internet website online, or on internet web page 102 of “Easy Baking Recipes” throughout the Just right Foods series, throughout the “birthday celebration cake” section, sandwiched oddly between rose and almond cupcakes and pink velvet cake.  A thorn between two roses possibly.

Components**

250g softened butter (I used Lurpak Spreadable)
250g mild subtle brown sugar
2 tsp vanilla extract
4 large eggs
100g simple flour
250g SR flour
100g buttermilk*
2 eating apples, peeled, cored and diced

For the filling
1 tsp flooring cinnamon
1 tsp mixed spice
2 tblsp melted butter
2 tblsp mild subtle brown sugar
85g currants
85g raisins
50g mixed peel

For the decoration
85g icing sugar, sifted
zest and juice of one lemon
a few sugar cubes, beaten

Methodology

Preheat the oven to 160 C / 140 fan / gas mk 3.  Butter and line a 20cm round springform tin.  (I like to recommend 23cm as a substitute).

Put all the filling elements proper right into a small bowl and mix jointly.  Set aside.

Put all the cake elements excluding the apples into a large bowl and beat in conjunction with {an electrical} whisk until simple.  Fold throughout the diced apples.

Put more or less part of the mix into the tin and degree the perfect.  Scatter the filling over the top, leaving a clear border of about 2-3 cm the entire absolute best method round the edge.

Spoon the remainder aggregate carefully over the top.  Start via plopping spoonfuls around the edge of the tin and step-by-step fill throughout the middle, with a purpose to now not disturb the filling.  Level the perfect and bake for 1 hour and 25 mins or until finished.  Cool throughout the tin.

To ice the cake, mix the icing sugar with enough lemon juice to make a runny icing (regarding the consistency of unmarried cream).  Drizzle over the cake with a spoon and sprinkle the beaten sugar cubes and lemon zest over the top.

Cuts into 8-10 slices.

* Buttermilk used to be now not accessible in my local grocery retailer so I made my own via together with 1/2 tsp lemon juice to 125 ml milk.  Stir correctly and go away to stand for 5 mins previous than using.  (As in keeping with a tip on Nigella’s internet website online.)

** On the internet website online the zest of one lemon is added to the filling elements.  I will be able to do this next time.

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