Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 cup cold water
- 1/2 cup chopped dates
- 1/2 cup chopped walnuts
- 1/2 cup dark brown sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 tsp salt
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and cubed butter. Use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
2. Add the granulated sugar and cold water to the bowl and mix until the dough comes together.
3. Turn the dough out onto a floured surface and knead for a few minutes until smooth. Wrap in plastic wrap and chill for 30 minutes.
4. Preheat the oven to 375°F.
5. In a small saucepan, combine the chopped dates, chopped walnuts, dark brown sugar, heavy cream, unsalted butter, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and becomes sticky.
6. Roll out the chilled dough on a floured surface to a thickness of about 1/4 inch.
7. Cut the dough into circles using a cookie cutter or the rim of a glass.
8. Place a spoonful of the sticky toffee mixture in the center of each circle.
9. Fold the edges of the dough up and over the filling, pinching the edges together to seal.
10. Place the filled dough circles onto a baking sheet lined with parchment paper.
11. Brush the tops of the Eccles cakes with beaten egg.
12. Bake for 20-25 minutes, or until the cakes are golden brown.
13. Serve warm or at room temperature.
Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
Makes 12 Eccles cakes
Nutritional information:
Calories per serving: 280
Fat: 16g
Carbohydrates: 32g
Protein: 3g
Sodium: 70mg
Sugar: 20g
Substitutions for ingredients:
- You can use any type of nut in place of walnuts, such as pecans or almonds.
- If you don't have dark brown sugar, you can use light brown sugar instead.
Variations:
- Add a pinch of cinnamon or nutmeg to the sticky toffee mixture for extra flavor.
- Use dried cranberries or raisins instead of dates.
- Add a tablespoon of brandy or rum to the sticky toffee mixture for a boozy twist.
Tips and tricks:
- Make sure the butter is chilled before adding it to the flour mixture. This will help create a flaky pastry.
- Don't overfill the Eccles cakes, or the filling will leak out during baking.
- If the dough is too sticky, add a little more flour until it comes together.
Storage instructions:
Store the Eccles cakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the Eccles cakes, place them in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the Eccles cakes on a platter with a dusting of powdered sugar.
Garnishes:
Sprinkle chopped walnuts or a drizzle of caramel sauce over the Eccles cakes for extra flavor.
Pairings:
Serve the Eccles cakes with a cup of tea or coffee.
Suggested side dishes:
These Eccles cakes are perfect on their own, but you could also serve them with a scoop of vanilla ice cream or a dollop of whipped cream.
Troubleshooting advice:
- If the dough is too dry, add a little more water until it comes together.
- If the filling is too runny, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the sticky toffee mixture until it reaches a temperature of 160°F to ensure that any harmful bacteria are killed.
Food history:
Eccles cakes are a traditional pastry from the town of Eccles in Greater Manchester, England. They are made with flaky pastry and filled with a mixture of currants, sugar, and spices.
Flavor profiles:
These Sticky Toffee Eccles Cakes are sweet, sticky, and nutty, with a hint of caramel flavor from the toffee filling.
Serving suggestions:
Serve these Eccles cakes as a sweet treat with a cup of tea or coffee.
Related Categories
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Region: British
Taste: Sweet, Buttery, Caramelized, Nutty, Spiced