Best 4 Banbury Cake Recipes

BANBURY CAKES

Steps:

• Cream the butter and honey together with the spices. Add the currants and the candied peel and mix well. On a lightly floured surface roll out the pastry to the thickness of a £1 coin and cut out 10 x 10cm circles, re-rolling any trimmings. Divide the filling between the circles.
• Bring up the edges of the pastry to enclose the filling and crimp the edges of the pastry together to look like little purses. Turn the parcels over, with the folds underneath. Roll each parcel out gently to an oval shape, taking care not to expose the filling.
• Heat the oven to 180C/160C fan/gas 4. Place the cakes on a baking sheet lined with non-stick paper. Brush with the egg white and sprinkle with sugar. Cook for 25-30 mins until cooked and crispy. Turn the oven down if the tops brown too quickly.
• When cooked, transfer to a wire rack and allow to cool a little before eating. When cold, they're excellent spread with a little salted butter.

MARIE RAYNER

Steps:

• Preheat the oven to 200*C/400*F/gas mark 6. Line two baking sheets with baking parchment. Set aside.
• Measure all of the fruit, spices, peel and butter into a bowl along with the demerara sugar. Mix well together, using your hands, until the mixture begins to clump and you can shape it into balls. Shape into 9 evenly sized balls.
• Roll the chilled puff pastry out on a lightly floured surface to a 15 inch square, no more than 1/8 inch thick. Cut into nine 5-inch squares. Place a ball of fruit filling into the centre of each square. Bring four corners up over the filling to meet in the middle and pinch shut. Pinch all of the 4 sides shut as well. Flip over and lightly flatten into a circle in the palm of your hand. Using a rolling pin, with the folds on the bottom, gently roll into circles which are 4 inches in diameter, and about 1/2 inch thick.
• Brush the tops lightly with some water. Measure the granulated sugar into a bowl and lightly press the wet tops of the cakes into the sugar.
• Place onto the baking sheets, leaving plenty of space in between. Using a sharp knife, make three slashes into the top of each.
• Bake in the preheated oven for 25 minutes. Allow to cool on the baking sheets. Best eaten on the day.

BANBURY CAKES

Steps:

• Set the oven to 425ºF or Mark 7.
• Mix the melted butter, fruit, peel, sugar and spice together in a bowl, mixing well.
• Roll out the pastry on a lightly floured surface and, using a saucer, cut into about 16 circles.
• Divide the fruit mixture evenly between them, then dampen edges of the pastry circles and draw up into the center, sealing well.
• Turn over, and with hands, gently form the cakes into ovals, then press down very gently with a rolling pin.
• Make 3 diagonal cuts across the top of each cake, then brush with egg white and sprinkle with sugar.
• Place on lightly greased baking trays and bake for 15 to 20 minutes, or until golden.
• Serve slightly warm.

ECCLES CAKES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Sprinkle a baking sheet with water.
• In a small saucepan over medium heat, melt butter. Stir in currants, mixed peel, demerara sugar and mixed spice. Stir until sugar is dissolved and fruit is well coated. Remove from heat.
• On a lightly floured surface, roll out pastry to a 1/4 inch thickness. Cut out 8 (5 inch) circles, using a saucer as a guide. Divide the fruit mixture evenly between the circles. Moisten the edges of the pastry, pull the edges to the center and pinch to seal. Invert filled cakes on the floured surface and roll out gently to make a wider, flatter circle, but do not break the dough.
• Brush each cake with egg white and sprinkle generously with white sugar. Make three parallel cuts across the top of each cake, then place them on the prepared baking sheet.
• Bake in preheated oven 15 minutes, until golden.