Secret Cake – a delicious recipe with candied peel, currants, brandy, pastry, caster sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix the peel and currants together in a bowl, pour over the brandy and leave them to soak for at least 1 hour.
2
On a lightly floured surface, roll the pastry out to 1/8 inch thick and cut into two 8 inch rounds.
3
Place one pastry round on a wet baking tray and top with the brandy-soaked current and peel mix; moisten the edge of the pastry with water and cover with the other pastry round then press the edges to seal them together; slice the cake into quarters leaving it together, do not separate the quarters out; decorate the cake with left over pastry trimmings if you wish.
4
Bake the cake for 15 minutes in the centre of the oven, pre-heated to 450 F / 230 C / gas mark 8; reduce the heat to 425 F / 220 C /gas mark 7 and bake for a further 20-25 minutes, or until crisp and golden brown.
5
Sprinkle the cake with caster sugar and serve hot or cold.
27
kcal
Calories
7
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 ounces chopped candied peel, 8 ounces currants, 2 tablespoons brandy, 13 ounces puff pastry, and more.
Yes, Secret Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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