Eccles cake with cheddar cheese ice cream
- Dessert
- Medium
- 10
- 1 hour 40 minutes
PT1H40M
Marcus Wareing's Eccles cake recipe features a twist on the British classic with the addition of cheddar ice cream. Like Marcus's Eton Mess recipe this Eccles cake recipe is a classic from The Gilbert Scott. This recipe is great to break up in stages prior to serving, as the cheddar ice cream, pastry and filling can all be made ahead of time.
Ingredients
Eccles cake pastry
- 250g of butter , room temperature
- 250g of flour, plus more for dusting
- 1 tsp salt
- ice cold water
- milk, to brush the pastry
- sugar, for dusting
Eccles cake filling
- 150g of Demerara sugar
- 150g of golden raisins
- 150g of currants
- 100g of mixed peel , chopped
- 150g of butter , roughly chopped
- 2 oranges , zested
- 2 tsp ground cinnamon
- 2 tsp ground nutmeg
Cheddar ice cream
- 100g of cheddar , grated
- 1000ml of vanilla ice cream
Equipment
- Rolling pin
- Pastry brush
- 12cm pastry cutter
Method
1
For the ice cream, preheat the oven to 180°C/gas mark 4. Spread the grated cheddar onto a baking tray lined with parchment paper. Bake until crispy, then leave to cool.
- 100g of cheddar
2
While the cheddar cools, take the ice cream out of the freezer for 5 minutes. Fold the crispy cheese into the ice cream and place back in the freezer until ready to serve
- 1000ml of vanilla ice cream
3
For the Eccles cake pastry, mix the flour, salt and butter together, being sure to leave rough lumps of butter through the mix. Add the water and mix until a dough forms. Shape into a neat rectangle, wrap in cling film and leave to rest for 30 minutes in the fridge
4
While the dough rests, prepare the filling: combine the butter, sugar, spices and zest in a small saucepan over a medium heat and cook for 10 minutes
- 150g of Demerara sugar
- 2 oranges
- 150g of butter
- 2 tsp ground cinnamon
- 2 tsp ground nutmeg
5
Add the currants, raisins and mixed peel and stir well. Cook for a further 5 minutes, remove from the heat and set aside to cool
- 150g of currants
- 150g of golden raisins
- 100g of mixed peel
6
Remove the dough from the fridge and leave to stand for 5 minutes. Dust a work surface and rolling pin with a little flour, and roll out the dough to form a large rectangle 2cm thick. Fold the bottom third of the dough in, then fold the top third of the dough down so the edges of the folded dough meet. Then, fold this rectangle in half the opposite way - left to right - so that the edges touch
7
Refrigerate the pastry dough for another 30 minutes, roll out the pastry and then repeat the folding process twice - making sure to roll the rectangle in the opposite direction so the layers overlap
8
Roll out the pastry to 5mm, cover and leave to rest for 30 minutes. Once rested, use a 12cm pastry cutter to cut out the circles for the cakes. Store the cakes between parchment paper
9
To assemble, take the pastry discs out of the fridge, turn out onto a floured work surface and place a tsp of the filling in each centre. Fold in the pastry to the centre, ensuring the bottom is well sealed, then flip the cake over and press down with the palm of your hand. Place the Eccles cakes in the freezer on a tray, spaced apart, so that the cakes retain their shape until ready to use
10
To bake, preheat the oven to 200°C/gas mark 6. Place the Eccles cakes on a tray lined with parchment paper, brush with milk and sprinkle liberally with white sugar. Make 3 small parallel incisions in the top of the cake then place the tray in the oven for 12 minutes, or until they are golden brown
- milk
- sugar
11
Serve immediately with a large scoop of the cheddar cheese ice cream
Go to Comments
Eccles cake with cheddar cheese ice cream
