Chorley cake

Chorley cake is a traditional pastry from the town of Chorley in Lancashire, England. It is made with a shortcrust pastry and filled with a mixture of currants, candied peel, and brown sugar. The cake is typically rolled flat and baked, resulting in a round, flat cake that is often served with butter and a cup of tea.

History

The origins of the Chorley cake are not well-documented, but it is believed to have been a staple in the diet of the working class in the Lancashire region during the 19th century. The cake was traditionally made at home and was often served as a treat on special occasions. It is similar to the more well-known Eccles cake, but differs in that it uses shortcrust pastry instead of flaky pastry.

Preparation

To prepare a Chorley cake, a dough is made from flour, butter, and water. This is rolled out and filled with a mixture of currants, candied peel, and brown sugar. The dough is then folded over the filling and sealed, before being rolled flat. The cake is then baked until golden brown. Some variations of the recipe may also include spices such as nutmeg or cinnamon.

Cultural Significance

Chorley cake is a significant part of the culinary heritage of Lancashire. It is often served at local festivals and events, and is a popular choice for afternoon tea. The cake is also a common sight in bakeries and supermarkets in the region.

See Also

• Eccles cake
• Lancashire
• British cuisine

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  Chorley cakes
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  Chorley cake and Eccles cake