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Eccles cake with orange marmalade, in crisp pastry, served with fruity filling
Stuffed puff pastry with orange and raisin filling

Eccles Cakes with Orange Marmalade

Author: Flavelo
Recipes Cakes and Desserts Starters
The citrusy cousin of the Eccles cake. The bitter peel of orange marmalade and the caramel flavour of brown sugar make a perfect pair. Here, the sticky marmalade binds the traditional raisin filling, turning into a thick, fragrant syrup inside the pastry as it bakes.
🕒 Prep Time 25 mins
🍳 Cook Time 18 mins
⌛ Total Time 43 mins
🍽️ Servings 6 servings
🔥 Calories 350 kcal
🌍 Cuisine British

Ingredients

Equipment Needed

  • Baking tray
  • Baking paper

Allergen Information

⚠️ Gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Finely chop the candied orange peel and raisins. Mix with the sugar, cinnamon, melted butter, and orange marmalade.

Tip: The marmalade needs to be thick, otherwise it will make the pastry soggy.
2 ✓

Cut circles from the pastry, fill them, seal into a parcel, then flatten into a disc.

Tip: Working quickly is important so the fat layers in the pastry don't melt from the warmth of your hands.
3 ✓

Score the top and brush with beaten egg.

Tip: The egg white forms a shiny layer during baking (protein coagulation).
4 ✓

Bake at 200°C for 15-18 minutes until golden brown.

Tip: If a little sugary juice leaks out, it will caramelise on the base – many say this is the best part!

Recipe FAQ

It was too sweet.
Use bitter orange marmalade (Seville orange); it counterbalances the sweetness of the pastry and sugar much better.

Ingredients

  • 500 g Puff pastry
  • 150 g Raisins
  • 50 g Candied orange peel
  • 1 tsp Ground cinnamon
  • 50 g Brown sugar
  • 100 g Thick orange marmalade
  • 30 g Butter (melted)
  • 1 whole Egg