LARDY CAKE
This enriched, spiced, sweet bread is layered up with currants, sultanas, apricots and cherries - serve in wedges for a delicious tea time treat
Provided by Miriam Nice
Time 1h45m
Number Of Ingredients 13
Steps:
- In a large bowl, mix together the flour with 2 tsp salt, then rub in 50g of the lard until the mixture resembles fine breadcrumbs. Leave the remaining lard at room temperature to soften.
- In a jug, mix the yeast, milk and eggs together, then add it to the flour, holding back a little liquid. Mix until it forms a soft dough, adding a splash more liquid if it feels too dry, or a little flour if too wet. Knead the dough on a lightly floured surface for 10 mins, then put it back in the cleaned mixing bowl, cover with cling film and leave in a warm place until doubled in size, about 1 hr.
- Mix the dried fruit in a bowl and pour over the hot tea. Leave to soak for at least 45 mins. Grease a 23cm springform cake tin with a little lard, line the baking parchment and grease the parchment with lard too.
- Drain off any excess tea from the fruit, then mix with the remaining lard, the mixed spice and sugar. Roll the dough out to a 40 x 20cm rectangle. Spread half the dried fruit and lard mixture over the surface. With the shorter end facing you, fold the top third of the dough down into the middle, then fold the bottom third up to overlap, sealing in the fruit. Give the dough a quarter turn, roll it out to around the same size as before and spread the dough with the rest of the lard mixture. Fold as before, then turn the dough over.
- Put the dough into your prepared tin and press it down gently to shape it to fit the tin. Cover with cling film and leave to prove for 30 mins-1 hr or until doubled in size. Heat oven to 200C/180C fan/gas 6.
- Uncover and bake for 55 mins-1 hr or until golden brown and cooked through. Leave to cool for 5 mins in the tin, then transfer to a wire rack. Mix the icing sugar with 1 tsp water to make a runny icing, then drizzle over the cake. Sprinkle with more caster sugar. Best serves warm with a warm cup of tea.
Nutrition Facts : Calories 440 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium
LARDY CAKE
In the North of England, it is traditional to serve lardy cake on holidays and special occasions.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 11-by-17-inch cakes
Number Of Ingredients 12
Steps:
- Using a rolling pin, roll out half of the dough into a 16-inch square on a lightly floured work surface. Cover remaining half with plastic; set aside. In a small bowl, combine spices. In a large bowl, combine dried fruit.
- Spread 2 ounces shortening over top of dough, leaving a 1/2-inch border around perimeter. Sprinkle 6 tablespoons turbinado sugar over shortening. Sprinkle one-fourth of combined spices over sugar. Sprinkle one-fourth of dried fruit over spices. Using the palms of your hands, gently press fruit into dough.
- Fold 4 corners of square into center, creating a smaller square, enclosing filling. Gently press down on dough with rolling pin. Spread 2 ounces shortening over dough, leaving a 1/2-inch border around perimeter. Sprinkle 6 tablespoons sugar, another one-fourth of spices, and another one-fourth of fruit. Using palms of your hands, gently press fruit into dough; fold dough into thirds.
- Transfer dough to a piece of parchment paper; roll dough out into an 11-by-17-inch rectangle. Carefully lifting parchment, transfer to baking sheet. Let stand about 20 minutes.
- Repeat steps 1 through 4 with remaining dough, shortening, turbinado sugar, spices, and dried fruit.
- Preheat oven to 350 degrees. Combine jam and cognac in a small saucepan. Set over low heat; cook until liquefied. Strain jam, discarding solids. Brush surface of lardy cakes with jam.
- Bake cakes until golden and puffed, 35 to 45 minutes. Let cool slightly before serving. Lardy cake will keep for up to 1 day, wrapped in aluminum foil; reheat cake before serving.
LARDY CAKE
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. 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 called "LARDy cake" Strong white flour is whatever you'd use to make bread with - if I've got it right, it should contain more gluten than ordinary cake flour. Cooking time includes rising times.
Provided by Chef Hels
Categories Yeast Breads
Time 2h30m
Yield 1 9x12 loaf
Number Of Ingredients 15
Steps:
- Mix the flour, salt, sugar and yeast in a bowland rub in the lard.
- Make a well in the middle and pour in the water, bit by bit- mix to a soft dough.
- Turn out onto a floured surface and knead until smooth and elastic.
- Place in an oiled bowl& cover with oiled clingfilm; Leave to rise for about 1 hours or until doubled in size.
- Turn out onto a floured surface and roll out to a rectangle about 1/4 in thick.
- Dot the surface with about 1/3 each of the lard, butter, dried fruit and sugar.
- Fold into three, bringing one end up and the other end down (or to the left and right) Seal the edge to trap the air and then give the dough a quarter turn.
- Repeat with the remaining fat, fruit and sugar.
- Lightly butter a 9in by 12 in roasting tin, lightly roll out hte dough to fit and place the dough in the tin.
- Cover with oiled clingfilm and leave to rise until doubled in size (about 30 mins).
- Score the top of the dough in a criss-cross pattern and bake in a preheated oven at gas mark 6/200 degC/400degF for about 30 mins until well risen and golden brown.
- Leave to cool in the roasting tin for about 10 mins- this is to let the cake soak up the sugar/fat mixture that will have run out.
- Dissolve the caster sugar in the boiling water& brush on top of the loaf.
- Eat when cool.
Nutrition Facts : Calories 4099.6, Fat 159.5, SaturatedFat 72.2, Cholesterol 224.2, Sodium 2746.2, Carbohydrate 623.1, Fiber 32, Sugar 124, Protein 55.9
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- Weigh the flour, salt and lard into a big bowl. Mix the yeast into the warm water then empty the mixture into the bowl and stir all the ingredients together.
- Knead the dough for 15 minutes (or 10 minutes in an electric mixer). Once you have a smooth and elastic dough nestle it back into the bowl and cover in cling film with no air gaps.
- Meanwhile make the lard and sugar mix by mixing them together until they’re combined in a mixer or with a wooden spoon. To slightly soften the the lard just warm it a bit in a bowl over a saucepan of hot water.
- When it’s rested, divide the dough into 2 pieces. Mould the dough into round shapes and then on a well-floured table, with a rolling pin, roll the balls out into 20cm discs.
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