What is Eccles cake?

culinary history, especially related to British cuisine, must pause and think about the arrival of Eccles Cake, scaly raisins, sometimes also called a dead fly. The beginnings of this popular pastry date back to the middle or the end of the 18th century, depending on the version of the history of the Eccles cakes you decide to believe. Some suggest that the cake of Eccles was really invented in Cheshire and a recipe similar to that it exists in a cookbook released in 1769, written by Elizabeth Raffald. Others attribute James Birch, the local Eccles shop for selling cakes in the corner shop on the Vicarage Road.

Although there are disputes concerning exactly the one who invented cake eccles, there can be no argument as these cakes have become popular. Birch's cakes were selling quickly and became high demand for these pastries. Birch was Chary with his recipe and refused to distribute it, so the recipes published for cakes had to be re -discovered by the authors of the cookbook. Mrs. rAffaldovárecept is slightly different from modern interpretation. It contained the Minemeata version surrounded by bread.

Birch version was also very likely to contain brandy and may have had raisins and apples. The cakes were soon popular exports, and many of them testified their ability to "maintain" - even though they were imported across the ocean to American settlers. This suggests that most of the sheeps originally had alcohol, with the interior very similar to Minemeat, which would help keep the cakes as export to America and West India.

Modern cake Eccles is a combination of cooked currants or raisins, candoda fruit or lemon, butter, sugar and spices like nutmeg. The flashes of varied, which may vary from inflated pastry to a more typical piece pastry, is balanced and sliced ​​into circles. Each circle gets a mixture of fruit and then folded to create a bun similar to Shape, which can be limited. The pastry can then be brushedA little washing egg or sprinkled with sugar before baking in the oven.

You will also find versions of square, rectangle and half a month. The most important version often contains several wide cuts above. This allows you to see raisins or "flies" that fill the interior of the pastry.

The size of the Eccles Cake varies. Some recipes recommend a width of about four inches (approximately 10 centimeters) for each circle. This provides easy treatment, although if you can carry it, let the cakes cool before you eat it, because the filling will be very hot. The Eccles Cake fans can hardly wait to cool down and say they are best consumed when they are still quite warm.