Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, lardy cake. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Delicious food from &Cake delivered to your door. Browse new releases, best sellers or classics & Find your next favourite book Mix together the flour, salt and yeast in a mixing bowl. Add three-quarters of the water and hand-mix the. Lardy cake is a traditional English tea bread enriched with lard, sugar, spices and dried fruit.
Lardy cake is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Lardy cake is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must first 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:
- Get 450 g strong white flour
- Get 15 g lard
- Get 25 g caster sugar
- Prepare 21 g yeast
- Prepare 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
- Get 25 g chopped peel
- Make ready 1 tsp mixed spice
- Make ready For the glaze
- Make ready 2 tsp sunflower oil
- Take 2 tsp caster sugar
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. Also known locally as 'Shaley Cake' or 'Lardy Johns', it was traditionally served hot with afternoon tea on Saturdays and Sundays. The main ingredients are lard, white dough and sugar, although there are many variations of the recipe.
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.
Also known locally as 'Shaley Cake' or 'Lardy Johns', it was traditionally served hot with afternoon tea on Saturdays and Sundays. The main ingredients are lard, white dough and sugar, although there are many variations of the recipe. Several West Country bakers still bake it today using their own particular ingredients. The second attempt was this exact recipe, but the proving times and cooking times were a little out. Our now famous lardy cake, has been sent, via Royal Mail, to Ireland, Scotland, Wales, Cornwall and many many place in between!., It is in fact Vegetarian.
So that’s going to wrap this up for this special food lardy cake recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
