By CARLY WEAVER
English Eccles Cakes, The Spiced Mini Pastries To Comfort Your Soul
One of the most admired traditional British desserts is the English Eccles cake. These small round pastries are named after the town where they were first sold in the 17th century.
The treats feature flaky pastry, which, compared to puff pastry, requires less fat, has fewer layers, and doesn’t rise as much. The resulting crust is light, buttery, and crispy.
The crust’s filling consists of dried black currants mixed with butter, sugar, lemon, orange peel (fresh or candied), and warm spices like nutmeg, cinnamon, ginger, and allspice.
Also called "squashed fly cakes" due to containing soft currants inside, the treats are brushed with egg wash, coated in sugar, and baked until crispy, golden, and slightly sticky.
A little sweet, a little sour, a little sticky, and very scrumptious, the mini delicacies can be eaten warm or cold but are traditionally served with sharp English cheese and tea.