Chorley cakes are flattened, fruit-filled pastry cakes, traditionally associated with the town of
Chorley in
Lancashire,
England. They are a close relative of the more widely known
Eccles cake, but have some significant differences. The Chorley cake is significantly less sweet than its Eccles cousin, and is commonly eaten with a light spread of butter on top, and sometimes a slice of
Lancashire cheese on the side. A Chorley cake is made using
currants, sandwiched between two layers of unsweetened
shortcrust pastry.