Treat yourself to the irresistible charm of our Mini Eccles Cakes with Port Wine Spikes! These delicious treats consist of a combination of rich, port-soaked fruits wrapped in buttery puff pastry. A perfect balance of sweet and spicy flavors that will leave you wanting more. For the ultimate gastronomic experience, pair these delicious cakes with a piece of aged, crumbly cheese such as Lancashire or Cheddar. Alternatively, you can impress your guests by serving it alongside your carefully curated cheese board. The marriage of textures and flavors will surely be an experience that lingers on your palate. Treat yourself to a delicious combination of sweet and savory today!
- 175g butter, in a block
- 225g flour, sifted
- 50g butter
- 100 g light brown soft sugar
- 200g currants
- 50g mixed peel
- 1 lemon, grated zest
- good pinch of cloves
- 50 ml ruby port
- 1 egg white
- 1 tbsp granulated sugar for sprinkling
- At least 2 hours before baking, wrap the butter for the dough in foil and freeze.
- Place the flour in a large bowl with 1/2 teaspoon salt.
- Hold the block of butter in the foil (pulling it back a little as needed), then roughly rub it directly into the bowl of flour, dipping the end of the butter into the flour from time to time – this helps to stop all the butter from clumping.
- Stir lightly with a cutlery knife.
- Stir in about 120ml cold water to knead the dough, then wrap in cling film and chill for 30 minutes.
- To make the filling, combine butter, brown sugar, currants, mixed zest, lemon zest, cloves and port in a saucepan over medium heat.
- Cook until the butter has melted and the port has become thick and sticky, then leave to cool at room temperature for 1 hour.
- Take the dough out of the fridge 10 minutes before rolling out.
- Roll out to the thickness of a £1 coin and cut out circles using a 10cm cutter.
- Bring the scraps of dough together and roll them again to form a few more circles.
- Spread the filling over the dough and brush the edges with a little water.
- Pull up the sides and press them together to seal.
- Turn the cakes over and press each one down with the palm of your hand to form a puck.
- Spread on two baking sheets.
- Beat the egg whites until light and fluffy, then brush the cakes with it and sprinkle the granulated sugar on top.
- Using a sharp knife, score the top side a few times and then refrigerate for at least 20 minutes.
- You can also freeze the cakes for up to two months at this point.
- Preheat the oven to 200°C/180°C fan/gas 6.
- Bake the Eccles cakes for 20-25 minutes until golden brown and crispy.
- If baking from frozen, add an additional 5 minutes.
- Allow to cool for at least 10 minutes before serving.
- Store in an airtight container for up to three days.
Equipment and tools
- mixing bowl
- rolling pin
- Pastry brush
This recipe contains the following allergens:
- Dairy products (butter)
- Gluten (flour)
Storage and leftovers
Once baked, these Mini Port Wine Eccles Cakes can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 1 month.
For best results when reheating leftovers, place cakes in a preheated 350°F (180°C) oven for 5-10 minutes, until warmed through.
Health Benefits of Mini Eccles Cakes with Port Wine
Health Benefits of Mini Eccles Cakes with Port Wine
Eccles cakes are a popular British pastry traditionally filled with currants and covered in puff pastry. A delicious twist on this classic treat is the addition of mini port wine, which gives the cakes a rich and complex flavor. Mini port wine eccles cakes are not only a delicious treat but also offer several health benefits when consumed in moderation. Let’s explore the nutritional benefits that come from this delicious treat.
1. Antioxidant-rich currants
The main ingredient in these Eccles cakes is currants. Currants are small berries full of antioxidants that protect the body from oxidative stress. These antioxidants, such as anthocyanins, may help reduce the risk of chronic diseases, including heart disease, cancer and neurodegenerative diseases. In addition, currants are a good source of fiber, which aids digestion and promotes satiety.
2. Flaky, unsalted butter
The recipe calls for unsalted butter, which adds richness and a flaky texture to the pastry. Contrary to popular belief, moderate consumption of unsaturated fats, such as those found in butter, can be part of a healthy diet. Butter is a good source of fat-soluble vitamins such as vitamins A, E and K. These vitamins play an essential role in maintaining healthy skin, supporting the immune system and promoting proper blood clotting.
3. Nutrient-rich mixed bowl
Mixed citrus peels such as orange and lemon peels contribute to the unique flavor profile of these Eccles cakes. Lemon peel, one of the main ingredients, contains large amounts of vitamin C, a powerful antioxidant that boosts immune system health and helps protect against free radicals. Orange peel, on the other hand, is rich in fiber, folic acid, vitamin B6 and calcium. These nutrients are essential for various body functions, including nerve transmission and bone health.
4. The aromatic spice mixture
Adding a good pinch of cloves to the stuffing not only gives the stuffing a warm and aromatic flavor, but also brings potential health benefits. Cloves contain compounds with anti-inflammatory and antimicrobial properties. They can support oral health, aid digestion and relieve respiratory diseases. In addition, cloves are a source of minerals such as manganese and vitamins such as vitamin K and vitamin C.
5. Ruby Port – A touch of elegance
The unique feature of these Eccles cakes is the addition of Ruby Port. Ruby Port not only improves taste but may also provide some health benefits. Port wine, particularly the red varieties, are known for their potential cardiovascular benefits when enjoyed in moderation. It contains antioxidants called polyphenols, which have been linked to improved heart health, lower blood pressure and lower levels of inflammation.