Directions:
- Mix the peel and currants together in a bowl, pour over the brandy and leave them to soak for at least 1 hour.
- On a lightly floured surface, roll the pastry out to 1/8 inch thick and cut into two 8 inch rounds.
- 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.
- 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.
- Sprinkle the cake with caster sugar and serve hot or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 640.72 Kcal (2683 kJ) | ||
| Calories from fat | 315.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.01g | 54% | |
|---|---|---|---|
| Sodium | 235.45mg | 10% | |
| Potassium | 212.99mg | 5% | |
| Total Carbs | 70.38g | 23% | |
| Sugars | 20.91g | 84% | |
| Dietary Fiber | 4.11g | 16% | |
| Protein | 7.02g | 14% | |
| Vitamin C | 23.2mg | 39% | |
| Iron | 3.3mg | 19% | |
| Calcium | 28.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 360.97 Kcal (1511 kJ) | ||
| Calories from fat | 177.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.73g | 54% | |
|---|---|---|---|
| Sodium | 132.65mg | 10% | |
| Potassium | 119.99mg | 5% | |
| Total Carbs | 39.65g | 23% | |
| Sugars | 11.78g | 84% | |
| Dietary Fiber | 2.32g | 16% | |
| Protein | 3.95g | 14% | |
| Vitamin C | 13.1mg | 39% | |
| Iron | 1.9mg | 19% | |
| Calcium | 16mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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