Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, lardy cake. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Simple recipes for cakes, biscuits, pies, puddings and desserts that celebrate Britain's glorious baking heritage, from <i>Great Birtish Bake Off</i> favourite, Mary-Anne Boermans. (Lardy Bread, Lardy Johns, Dough Cake, Fourses Cake, Wiltshire Lardy Cake). The traditional tea time treat known as lardy cake is essentially a loaf of bread with added nutmeg, sugar, fruits such as. Lardy cake is not from the North of England.
Lardy cake is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Lardy cake is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook lardy cake using 14 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Lardy cake:
- Prepare 450 g strong white flour
- Take 15 g lard
- Take 25 g caster sugar
- Get 21 g yeast
- Prepare 300 ml lukewarm water
- Get For the filling
- Take 75 g lard
- Get 75 g soft brown sugar
- Take 180 g currants and/or raisins
- Prepare 25 g chopped peel
- Get 1 tsp mixed spice
- Take For the glaze
- Make ready 2 tsp sunflower oil
- Get 2 tsp caster sugar
Looking for cake recipes, lardy cake recipes, fruitcake recipes, fruity lardy cake recipes or classic cake recipes? Make a cup of tea and put your feet up with this naughty-but-nice classic cake recipe. Warm or cold, this recipe is sweet, filling and delicious. Lardy cake originates from Wiltshire, and in the West Country local bakers still make it to their own recipes, cramming in as much lard, sugar and fruit as they or their customers choose.
Instructions to make Lardy cake:
- Grease a 25x20cm tin or, as I did, two slightly smaller ones.
- Add flour and salt to bowl and rub in the lard.
- In a bowl cream the yeast with half the milk and allow to stand for 5-10 minutes.
- Add the rest of the water to the mix and add to the flour. Mix until a smooth dough.
- 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.
- Knock back the dough and turn out onto a floured surface. At this point split the dough if you are using two tins.
- Roll the dough into a rough rectangle. Slightly smaller than the tin to be used.
- With half the lard flake the bottom two thirds of the dough.
- Cover the lard with half the fruit, sugar and spice.
- Fold the top third down and the bottom third up. Use a roller to seal the edges.
- 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.
- Cover or put in a prover to allow to double in size. While proving heat the oven to 200c/gas 6.
- 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.
- Cook for 30-40 minutes until golden brown.
- Allow to cool slightly. Then cut into thick slices and serve.
Just the name alone will cause some people to faint in horror as lard still has a bad reputation with many health-conscious eaters. Know one really knows where the recipe originates from but Lardy Cake has been popular in Wiltshire and the West Country for. A traditional British cake, which originates from Wiltshire. It's rich, delicious and the perfect treat for afternoon tea. Don't even think about substituting butter or margarine for the lard.
So that’s going to wrap this up with this exceptional food lardy cake recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
