Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, lardy cake. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Lardy cake is not from the North of England. It is from Wiltshire in the South West where pig farming was common and. Lardy Cake is one of my favourite treats of all time.
Lardy cake is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Lardy cake is something which I have 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 can achieve it.
The ingredients needed to make Lardy cake:
- Prepare 450 g strong white flour
- Get 15 g lard
- Get 25 g caster sugar
- Get 21 g yeast
- Make ready 300 ml lukewarm water
- Prepare For the filling
- Make ready 75 g lard
- Make ready 75 g soft brown sugar
- Make ready 180 g currants and/or raisins
- Prepare 25 g chopped peel
- Prepare 1 tsp mixed spice
- Take For the glaze
- Get 2 tsp sunflower oil
- Prepare 2 tsp caster sugar
It is a sort of layered dough cake thing with a sticky, crunchy glaze on the bottom. "Lardy cake is a traditional spiced fruit cake made in Wiltshire. While it is called a cake, it is more The main ingredient is lard which was used in large quantities and was readily available in the area as. Lardy cake, also known as Lardy bread, Lardy Johns, Dough cake or Fourses cake is a traditional bread from England. The main ingredients are lard (specifically freshly rendered pork lard), flour, sugar, spices.
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.
Add lardy cake to one of your lists below, or create a new one. "lardy cake." A Dictionary of Food and Nutrition. . 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. "Lardy Cake.". This might be a Saturday Night Live Shimmer skit.
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