Wednesday, September 29, 2010

Eccles Cakes

I combined two recipes to make these tasty little morsels. I used the Sour Cream pastry recipe from the Forum Thermomix cite, and Delia Smiths' mother's recipe , for the filling and method.

Set oven 220c.


Sour Cream Pastry...adapted from Maggie Beer's recipe by Meganjane.

Process in TMX for a few seconds,(until it looks like Breadcrumbs)
200g chilled butter
250 plain flour, then add
120g sour cream (1/2 cup), process for a few seconds on speed 3/4.until crumbly.
Tip out onto a floured board and pull it together. Chill for 20 mins.

Filling.

75g butter
150g soft brown sugar
150g currents
1 teaspoon cinnamon
1/2 teaspoon of freshly grated nutmeg
grated rind of 1 large orange
50g chopped mixed peel

To finish off

milk
sugar

Place sugar and rind (removed with vegetable peeler) into TMX bowl and zap speed 7 for 10 seconds.
Add softened butter and cream 3 mins. on speed 4. scrape down sides.
Add rest of ingredients and incorporate on REVERSE, with aid of spatula. Speed 4 for 1 min.


Roll out pastry until thin
Cut into 24 circles with scone cutter, (8cm)
Place 1 teaspoon of filling in center of circle.
with milk, brush around 1/2 of circle.
Pull sides together.
Then the 2 ends to enclose the filling.
Turn the parcel over and lightly press the parcel to about 1/2 cm. thick.
Place on lined baking tray, and repeat until all the filling is used up.
Brush with milk , sprinkle with sugar and make 3 slashes with a sharp knife across the surface of each cake.

Bake for 15 mins. or until golden brown.

Makes 24.

Any left over pastry can be frozen.

1 comment:

Jude McIntyre said...

These look so cute. My mum and dad call them 'Fly Cemeteries.' Never stopped them eating them.
Jude