BANBURY CAKES

Banbury cakes image

The Banbury cake reigns in the Midlands. Try this quick recipe for a teatime treat, lovely with a cup of Earl Grey

Provided by Good Food team

Time 1h

Yield Makes 10

Number Of Ingredients 10

Ingredients

50g unsalted butter , softened
1 tbsp English honey
½ tsp freshly grated nutmeg
½ tsp ground cinnamon
100g currants
50g candied orange peel
plain flour , for dusting
500g pack all-butter puff pastry
1 egg white , beaten
1-2 tbsp nibbed sugar or crushed rough-edged sugar cubes

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.

Nutrition Facts : Calories 294 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.57 milligram of sodium