Fruity teacake
Perfect with a reviving cuppa, this cake
is a keeper and will happily sit in a tin
for a week or so
Eccles cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 - 10
Skip to ingredients
- 250g pack buttersoftened, plus extra for greasing
- 250g soft light brown sugar
- 2 tsp vanilla extract
- 4 large eggs
- 100g plain flour
- 250g self-raising flour
- 100g buttermilk
- 2 eating applespeeled, cored and diced to about 1cm pieces
For the filling
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- ¼ tsp ground cloves
- zest 1 lemon
- 2 tbsp melted butter
- 2 tbsp soft light brown sugar
- 85g currant
- 85g raisin
- 50g mixed peel
To decorate
- 85g icing sugarsifted
- zest and juice 1 lemon
- a few sugar cubesroughly crushed
Nutrition: per serving
- kcal571
- fat27g
- saturates16g
- carbs76g
- sugars53g
- fibre2g
- protein7g
- salt0.8glow
Method
step 1
Heat oven to 160C/140C fan/gas 3. Grease and line a deep 20cm cake tin with baking parchment. Mix together the filling ingredients and set aside.
step 2
Put butter, sugar and vanilla in a bowl and whisk until pale. Beat in the eggs, then fold in the flours, buttermilk and apples. Spoon half the mixture into the tin. Scatter over filling, leaving a 2.5cm clear border all around the edge. Spoon remaining mixture on top, starting by dolloping round the edges, then moving into the middle. Bake for 1 hr 25 mins or until a skewer poked in comes out clean. Cool in the tin.
step 3
Mix the icing sugar with enough lemon juice to make a runny-ish icing. Remove cake from the tin, drizzle over the icing, then scatter with crushed sugar cubes and lemon zest.
