Best Banbury Cakes Recipes

BANBURY CAKES

Steps:

• Cream the butter and honey together with the spices. Add the currants and the candied peel and mix well. On a lightly floured surface roll out the pastry to the thickness of a £1 coin and cut out 10 x 10cm circles, re-rolling any trimmings. Divide the filling between the circles.
• Bring up the edges of the pastry to enclose the filling and crimp the edges of the pastry together to look like little purses. Turn the parcels over, with the folds underneath. Roll each parcel out gently to an oval shape, taking care not to expose the filling.
• Heat the oven to 180C/160C fan/gas 4. Place the cakes on a baking sheet lined with non-stick paper. Brush with the egg white and sprinkle with sugar. Cook for 25-30 mins until cooked and crispy. Turn the oven down if the tops brown too quickly.
• When cooked, transfer to a wire rack and allow to cool a little before eating. When cold, they're excellent spread with a little salted butter.

BANBURY CAKES

Steps:

• Set the oven to 425ºF or Mark 7.
• Mix the melted butter, fruit, peel, sugar and spice together in a bowl, mixing well.
• Roll out the pastry on a lightly floured surface and, using a saucer, cut into about 16 circles.
• Divide the fruit mixture evenly between them, then dampen edges of the pastry circles and draw up into the center, sealing well.
• Turn over, and with hands, gently form the cakes into ovals, then press down very gently with a rolling pin.
• Make 3 diagonal cuts across the top of each cake, then brush with egg white and sprinkle with sugar.
• Place on lightly greased baking trays and bake for 15 to 20 minutes, or until golden.
• Serve slightly warm.