Source: Atlas Obscura
When you cut into an Eccles cake, you’ll realize why it’s called “squashed fly cake.” But the black, squishy orbs that tumble out of the pastry aren’t insects. They’re currants. And they make the perfect sweet-and-sour accompaniment to the cake’s flaky, demerara sugar–coated crust.
Named after the town of Eccles in Lancashire, the cake was first sold commercially by James Birch at his shop in the town center in…
The post The traditional sweet currant cake has an incendiary reputation. appeared first on FeedBox.