The Secret Behind England's Flat Cake

Unlike typical cakes that rise to be fluffy, the Chorley cake is intentionally flattened to a thin disc. This humble, fruit-filled treat is actually a distant, flatter cousin to the famous Eccles cake.

Originating from the market town of Chorley in Lancashire, this pastry is traditionally made by rolling out shortcrust dough until it is quite thin. Bakers fill the center with currants or raisins before sealing it up and pressing it down completely flat. Because they do not use yeast or leavening agents, they remain crisp and dense rather than light and airy. It is a local favorite often enjoyed plain or spread with a bit of butter alongside a hot cup of tea.