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, whereas an Eccles Cake uses flaky puff pastry, which after baking is normally a deeper brown in colour. The other difference is that the currants in the Eccles Cake are often concentrated together in the middle while in the Chorley and Sad Cake the fruit is usually evenly distri