Carrot and walnut eccles cakes
recipe
Carrot and walnut eccles cakes
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A recipe for tasty carrot and walnut eccles cakes
Ingredients
- 100g grated carrots
- 85g dark soft brown sugar
- 1 large egg
- 50ml rapeseed oil
- 80g wholemeal self raising flour
- 1 teaspoon mixed spice
- Zest of 1 orange
- 100g sultanas soaked in water for 1 hour
- 80g walnuts crushed
- 500g puff pastry
- ½ teaspoon baking powder
- A sprinkle of sugar and a dash of milk to finish
Serves:
8
Directions
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- Using an electric whisk, beat the sugar, eggs and oil together until light and airy.
- Fold in the flour, spices and baking powder, followed by the zest, carrot, sultanas and walnuts, cover the mix and keep chilled until required.
- Roll out the puff pastry on a floured surface until the pastry is between 3-5mm thick, cut out 10-14cm in diameter circles – you should get approximately eight to ten circles.
- Place a dessert spoon in the centre of each circle of each puff pastry. Brush a little water on the edges of the pastry and then fold them in to form a pattie shaped parcel.
- Turn them over and brush with milk and sprinkle with the sugar, place on a baking tray, making 3 cuts on the top with a knife and bake for 30 min at 180°c.
- Serve warm from the oven.
Source: PG tips
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