History and Origin of Banbury Cakes
Banbury Cakes are a traditional English sweet that comes from the town of Banbury, located in Oxfordshire. This small pastry filled with dried fruits and spices has been popular since the 16th century and was commonly served during festivities and local fairs. Its name remains as a tribute to its place of origin and, although it is a British culinary symbol, it has transcended borders.
In Latin America, although there is no exact name for this dessert, in some countries it is similar to sweet empanadas or filled pastries, being regional variants with their own names. For example, in Mexico some similar recipes are known as "fruit empanadas," and in Argentina they can be found under the category of "dried fruit tarts." However, the essence and preparation of Banbury Cakes retain their characteristic touch, especially due to the use of raisins combined with lemon juice and zest, in addition to the crispy texture provided by the pie crust.
How to Make Banbury Cakes
Ingredients:
Raisins, Sugar, Egg, Butter, Fine breadcrumbs, Lemon (juice and zest), Pie crust.
Steps:
Preheat the oven to 350°F.
Combine the raisins with the lemon juice and zest.
Roll out the pastry dough to a thickness of approximately 1/8 inch.
Cut into 3-inch squares.
Place approximately a scant tablespoon of the raisin mixture in the center of each square.
Fold the square in half, forming a triangle.
Seal the edges by brushing them with water.
Make a small x on the top with a sharp knife.
Bake for 20 minutes or until golden brown.
If so, bake at 400°F for 15 minutes.
