ECCLES CAKE
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An 'Eccles cake' is a small, round cake filled with currants and made with puff pastry, enriched with butter and topped with demerara sugar.
Eccles cakes are named after the English town of Eccles, in Greater Manchester. It's not known who invented the recipe, but James Birch is credited with being the first person to sell Eccles cakes on a commercial basis, from his shop at the corner of Vicarage Road and St Mary’s Road (now known as Church Street) in the town centre, in 1793.[1]
Nicknames for the Eccles cake include ''Squashed Fly Cake'' and ''Fly Cake'', due to the appearance of the currants that it contains. A similar description is often applied to the Eccles cake's smaller, drier cousin, the Garibaldi biscuit.
A similar sort of cake originates from the town of Chorley in Lancashire. The Chorley cake is flatter in appearance, is made with shortcrust pastry rather than puff pastry and is devoid of sugar topping.
1. The history behind (and recipe for) Eccles Cakes
A freshly baked Eccles cake, from Bettys café.
An 'Eccles cake' is a small, round cake filled with currants and made with puff pastry, enriched with butter and topped with demerara sugar.
Eccles cakes are named after the English town of Eccles, in Greater Manchester. It's not known who invented the recipe, but James Birch is credited with being the first person to sell Eccles cakes on a commercial basis, from his shop at the corner of Vicarage Road and St Mary’s Road (now known as Church Street) in the town centre, in 1793.[1]
Nicknames for the Eccles cake include ''Squashed Fly Cake'' and ''Fly Cake'', due to the appearance of the currants that it contains. A similar description is often applied to the Eccles cake's smaller, drier cousin, the Garibaldi biscuit.
A similar sort of cake originates from the town of Chorley in Lancashire. The Chorley cake is flatter in appearance, is made with shortcrust pastry rather than puff pastry and is devoid of sugar topping.
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1. The history behind (and recipe for) Eccles Cakes
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