Eccles cake

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Eccles cake

Eccles cake (pronunciation: /ˈɛkəlz keɪk/) is a small, round cake filled with currants and made from flaky pastry with butter, sometimes topped with demerara sugar.

Etymology

The name "Eccles" is derived from the English town of Eccles, located in Greater Manchester. The cake was first sold in the town in the late 18th century by a shopkeeper named James Birch, though similar cakes had been made in the area for several centuries.

Ingredients

The primary ingredients of an Eccles cake are pastry, butter, and currants. The pastry is typically a type of flaky pastry, and the currants are often mixed with other ingredients such as candied peel, nutmeg, and allspice to create the filling. Some variations may also include demerara sugar on top.

Related Terms

  • Pastry: A dough of flour, water, and shortening that may be savoury or sweetened.
  • Butter: A dairy product made from the fat and protein components of milk or cream.
  • Currants: A small dried fruit made from a seedless variety of grape originally grown in the Eastern Mediterranean region.
  • Candied peel: Pieces of citrus fruit peel which have been preserved in sugar.
  • Nutmeg: The seed or ground spice of several species of the genus Myristica.
  • Allspice: The dried unripe berry of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America.
  • Demerara sugar: A type of unrefined sugar with a large grain, crunchy texture, and pale brown color.

External links

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