Lardy cake
Lardy cake

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, lardy cake. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Come See our Unique Cake Gifts! Check out our new Mini Cake Explosion Boxes and Mini Cake Variety Packs Lardy cake. This recipe has a generous amount of dried fruit in a rich dough that's lighter and.

Lardy cake is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Lardy cake is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have lardy cake using 14 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Lardy cake:
  1. Get 450 g strong white flour
  2. Prepare 15 g lard
  3. Take 25 g caster sugar
  4. Get 21 g yeast
  5. Take 300 ml lukewarm water
  6. Take For the filling
  7. Prepare 75 g lard
  8. Take 75 g soft brown sugar
  9. Prepare 180 g currants and/or raisins
  10. Get 25 g chopped peel
  11. Get 1 tsp mixed spice
  12. Get For the glaze
  13. Take 2 tsp sunflower oil
  14. Take 2 tsp caster sugar

This recipe is taken from Too Good To Waste by Victoria Glass, Nourish Books. A very traditional recipe from SW England - lardy cake is not for those on diets! It is a sort of layered dough cake thing with a sticky, crunchy glaze on the bottom. It seems to be similar to Cornish heava cakes.

Instructions to make Lardy cake:
  1. Grease a 25x20cm tin or, as I did, two slightly smaller ones.
  2. Add flour and salt to bowl and rub in the lard.
  3. In a bowl cream the yeast with half the milk and allow to stand for 5-10 minutes.
  4. Add the rest of the water to the mix and add to the flour. Mix until a smooth dough.
  5. Turn out onto a floured surface and knead for 5-10 minutes. Place in a bowl an cover, or put in a prover, until the dough doubles in size.
  6. Knock back the dough and turn out onto a floured surface. At this point split the dough if you are using two tins.
  7. Roll the dough into a rough rectangle. Slightly smaller than the tin to be used.
  8. With half the lard flake the bottom two thirds of the dough.
  9. Cover the lard with half the fruit, sugar and spice.
  10. Fold the top third down and the bottom third up. Use a roller to seal the edges.
  11. Rotate the dough 90 degrees and repeat the roll out, flaking, fruiting and folding. Finally roll the dough to be just smaller than the tin.
  12. Cover or put in a prover to allow to double in size. While proving heat the oven to 200c/gas 6.
  13. When doubled in size. Use a sharp knife to score crisscrossed lines across the top and brush with the the oil. Sprinkle with the sugar. You will need to be quick to prevent the dough from from deflating.
  14. Cook for 30-40 minutes until golden brown.
  15. Allow to cool slightly. Then cut into thick slices and serve.

This recipe comes from "Mary Berry's Complete Cookbook" and calls for large amounts of "white vegetable fat". I've always made this with lard (pork fat) purely because of it being. Drain off any excess tea from the fruit, then mix with the remaining lard, the mixed spice and sugar. Lardy cake is a traditional English tea bread enriched with lard, sugar, spices and dried fruit. It originates from Wiltshire and is commonly found throughout the West Country.

So that is going to wrap this up for this exceptional food lardy cake recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!