Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, lardy cake. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Lardy Cake is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Lardy Cake is something which I have loved my entire life. They’re fine and they look fantastic.
This recipe has a generous amount of dried fruit in a rich dough that's lighter and. Lardy cake, also known as lardy bread, lardy Johns, dough cake and fourses cake is a traditional rich spiced form of bread found in several southern counties of England, each claiming to provide the original recipe. It remains a popular weekend tea cake in the southern counties of England, including Sussex, Hampshire, Berkshire, Wiltshire, Dorset and Gloucestershire.
To begin with this particular recipe, we have to first prepare a few components. You can have lardy cake using 10 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Lardy Cake:
- Make ready 146 g Flying Sponge Mix
- Take 153 g White flour
- Take 17 g Rye Flour
- Take 31 g Water
- Prepare 1-2 Eggs
- Prepare 89 g Butter
- Prepare 105 g Light Brown Sugar
- Prepare 5 g Salt
- Prepare 1 g Mixed Spice
- Prepare 100 g Raisins
Gently press down on dough with rolling pin. 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:
- Ensure that you have followed the instructions to make the Flying Sponge and then line a baking tin with baking parchment
- Break an egg into a bowl, mix and weigh it, you're looking for 34g of egg, if it's not enough then add another egg.
- Add all the dry ingredients to a bowl along with 9g of butter, 5g of Brown sugar, 34g of egg mix, the salt, water and the Flying sponge mix. Mix together well then knead for 10 minutes
- Put the dough in a bowl and cover to bulk and prove for 45 mins in a warm place
- In a second bowl mix the 100g sugar, 80g butter, mixed spice and raisins to create a gooey filling. You can add more mixed spice if you like your cakes a bit more punchy in flavour
- Once the dough has doubled turn it out onto a lightly floured surface then roll it into a rectangle approx 10cm x 20cm
- Place the filling in the centre of the dough and spread out so that you roughly cover a central half of the dough, ensure that you cover up to the edge as much as possible
- Fold the two sides in so that they meet in the middle then re-roll the dough out so that it's about 50cm long
- Perform a book fold with the dough by folding the top third down and the bottom third up.
- Sprinkle the top with sugar, place in the lined baking tin, cover and prove for 1 hour
- Bake at 180C for 20 minutes then remove and allow to cool before eating
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 popular traditional bake, regularly seen in the bakeries in my home town, and one of my favourite treats as a child. So it came as something of a surprise to find that it was not universally known, and that the mere mention of the word 'lard' was once greeted with horrified looks.
So that’s going to wrap this up with this special food lardy cake recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
