Chorley Cakes have been on my Must Bake list for while. Recipes for these lesser known cakes are quite elusive, even my trusty collection of vintage cookbooks couldn’t provide me with a full recipe, however as a teenager growing up on the Merseyside/Lancashire border it wasn’t unknown for me to make these in Home Ec so these are my version from what I can remember.
They are very much known as being a cake where each household had their own version but still remaining as a frugal bake with less ingredients than it’s slightly fancier cousin the Eccles Cake. The Eccles Cake is sweeter than the Chorley Cake and is made with puff/flaky pastry plus another regional variation is the East Lancashire’s Sad Cake essentially being a giant Chorley Cake that is cut into slices like pizza. The best way to eat Chorley Cakes is very slightly warm with a thin layer of butter and a small piece of crumbly Lancashire cheese.
I may us the Chorley Cake method for making mince pies this year, similar to when I’ve made Eccles Mince Pies in the past. It’s also likely I will make these with my pupils in the near future as it is good practice at making shortcrust pastry. The addition of baking powder to the pastry helps make the pastry lighter. As with any pastry remember to use chilled ingredients to stop the fat melting and separating from the flour.
- 225 g plain flour
- 110 g cold butter cubed
- Pinch of salt
- 1 tsp baking powder
- cold water
- 25 g butter
- 1 tbsp sugar optional
- small amount of grated nutmeg
- 100 g currants sultanas or raisins
- 1 egg beaten
In a bowl sieve in flour, salt and baking powder. Rub in the butter until you have a breadcrumb consistency then add the chilled water 1 TBSP at a time until you have a nice dough. Press dough into a disk, cover in clingfilm and chill in the fridge while you prepare the filling.
Melt the butter then stir in the sugar, nutmeg and currants.
Roll the dough out until 5mm thick. Cut out a disk approximately 8cm in diameter.
Place 1 tbsp of the mixture in the middle of the disk and fold in the edges so the mixture is covered. Flip over so the seal is facing the surface then roll until the currants are beginning to show through the pastry. Place on a lined baking tray.
Once all of the pastry has been used, brush all the cakes with beaten egg then bake for 10-15 at 200°c until golden.