Eccles cake

From Wikipedia, the free encyclopedia

A freshly baked Eccles cake, from Bettys café.
A freshly baked Eccles cake, from Bettys café.

An Eccles cake is a small, round cake filled with currants and made with flaky pastry, enriched with butter. It is conventionally consumed in the UK at any time of the day on its own as a snack, with a beverage such as tea or coffee, or occasionally as a dessert following a main meal.

Eccles Cakes are named after the English town of Eccles, near Salford. Other names for the Eccles cake include the colloquial term 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 a flatter version and slightly less sweet than the Eccles cake, and is made with shortcrust pastry instead of flaky.

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