Secret Cake

• 2 ounces chopped candied peel
• 8 ounces currants
• 2 tablespoons brandy
• 13 ounces puff pastry
• 1 ounce caster sugar

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.

candied peel, currants, brandy, pastry, caster sugar

Taken from www.food.com/recipe/secret-cake-135000 (may not work)