Lardy cake

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Cakelove

Lardy cake

My husband loves the local bakery's Lardy Cake, I'm a cake maker, and have looked up many recipes, but not sure which one would be the best. Has anyone got a tried and tested recipe I could have please?

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PC49

Lardy Cake

Not my recipe but one I recently found on-line. Haven't actually attempted to cook it as yet, so if you manage to get there before me, let me know how it turned out.

Makes 3 lardy cakes

INGREDIENTS
560g strong white bread flour
Pinch of sea salt
50g lard
10g dried yeast
300ml warm water
Handful of raisins and sultanas

For the lard and sugar mix
500g caster sugar
500g lard

Method
Line 2 x 15cm cake tins or enamel pie dishes with greaseproof paper.
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 20 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. Leave it in a warm place to grow to twice its size or for 1 hour, whichever is first.
Meanwhile make the lard and sugar mix by mixing them together until they’re combined in a mixer or with a wooden spoon.
When it’s rested, divide the dough into 3 pieces. Mould the dough into round shapes and then on a well-floured table, with a rolling pin roll the balls out into discs.
Using a pallet knife, spread a layer of sweet lard mix onto each disc. Then fold the dough; this requires you to take and outside edge and pull into the middle, your circle now has a straight edge with a corner at each end. Looking at it clockwise, take the bottom corner and pull the corner into the middle and push the dough down with your palm. Now working clockwise pick up the bottom corner and continue to work your way around, pulling the bottom corner into the centre until you've worked your way all around.
Roll the disc out again and then spread more sweet lard mix on top. Sprinkle with some raisins and currants and fold as before, then roll out to fit your round cake tins.
Put a big knob of the sweet lard mix in the bottom of each tin and spread it around to cover the bottom. Then sprinkle a generous tablespoon of sugar over the lard mix and place the dough on top, with the flat side on the bottom and the layered, knotted side on top. Cover and leave in a warm place to rise for 2 hours.
After 2 hours, preheat the oven to 210°C/fan 190°C/gas mark 6&"189;. Bake the lardy cake for 45 minutes until you can just lift the cake from the tin using the small pallet knife and the cake is golden all over.
Leave the cake to cool in the tin for half an hour until the caramelised lard toffee has set a bit. Then tip out onto grease proof paper and serve sunny side up.

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Cakelove

Lardy Cake

Hi, Thank you for the recipe, I will be trying this next week and will let you know. In the method, you say it makes three, I gather it's a typographical error as you state 2 x 15cm tins and you mean 3? Sorry not meaning to be rude or anything, just checking that it either makes 2 or 3 :) thank you x

avatar
Honey

Lardy Cake

This is a recipe recommended by one of the members of this forum. I've not tried it... but I'll give it you anyway.

TC’s Lardy Cake

Serve plain or with butter, (the healthy option)! Warm or cold. Enjoy. You can alter the fruit mix to suit your own taste.

Ingredients:

&"189; ounce fresh yeast
&"189; pint warm water
1 lb. strong white flour
1 teasp salt
3 ozs diced lard
3 ozs diced butter
6 ozs mixed sultanas and currants
2 ozs chopped mixed peel
2 ozs sugar

1. Preheat oven to 220°C / 425°f / Gas 7
2. Grease an 8/10-inch roasting tin.
3. Blend the yeast with the warm water and a pinch of sugar and leave for 15 minutes until it starts to go frothy.
4. Add the salt to the flour in a large bowl and rub in &"189; oz of the lard.
5. Make a well in the center and pour in the liquid yeast culture.
6. Beat together to make dough that leaves the sides of the bowl clean adding more water if required.
7. Turn out onto a floured surface and knead well for 10 minutes until smooth and elastic.
8. Place in a clean bowl, cover with a clean towel and leave in a warm place for an hour until it has doubled in size.
9. Turn out the dough onto a floured surface and roll out to a rectangle about a &"188; inch thick.
10. Dot a third of the remaining lard and butter over the surface of the dough and sprinkle a 1/3 of the fruits peel and sugar.
11. Fold the dough in 3, folding the bottom 1/3 up and the top 1/3 down.
12. Give a &"
188; turn, and then repeat the process twice more.
13. Roll the prepared dough out to fit the roasting tin and place it in,
14. Cover and leave in a warm place for a further 30 minutes until it again rises.
15. Place in the pre-heated oven and bake for about 30 minutes until well-risen and golden brown.
16. Turn out and leave to cool on a wire rack.

avatar
Honey

Lardy Cake

Doing this again because the above is gobbledygook and didn't cope with the fractions.

TC’s Lardy Cake

Serve plain or with butter, (the healthy option)! Warm or cold. Enjoy. You can alter the fruit mix to suit your own taste.

Ingredients:

1/2 ounce fresh yeast
1/2 pint warm water
1 lb. strong white flour
1 teasp salt
3 ozs diced lard
3 ozs diced butter
6 ozs mixed sultanas and currants
2 ozs chopped mixed peel
2 ozs sugar

1. Preheat oven to 220 c / 425 f/ Gas 7 (I use the roasting oven of our AGA).
2. Grease an 8/10 inch roasting tin.
3. Blend the yeast with the warm water and a pinch of sugar and leave for 15 minutes until it starts to go frothy.
4. Add the salt to the flour in a large bowl and rub in 1/2 oz of the lard.
5. Make a well in the center and pour in the liquid yeast culture.
6. Beat together to make dough that leaves the sides of the bowl clean adding more water if required.
7. Turn out onto a floured surface and knead well for 10 minutes until smooth and elastic.
8. Place in a clean bowl, cover with a clean towel and leave in a warm place for an hour until it has doubled in size.
9. Turn out the dough onto a floured surface and roll out to a rectangle about a 1/4 inch thick.
10. Dot a third of the remaining lard and butter over the surface of the dough and sprinkle a 1/3 of the fruits peel and sugar.
11. Fold the dough in 3, folding the bottom 1/3 up and the top 1/3 down.
12. Give a 1/4 turn, and then repeat the process twice more.
13. Roll the prepared dough out to fit the roasting tin and place it in,
14. Cover and leave in a warm place for a further 30 minutes until it again rises.
15. Place in the pre-heated oven and bake for about 30 minutes until well-risen and golden brown.
16. Turn out and leave to cool on a wire rack.

avatar
Cakelove

Lardy cake

Hi, I made the Lardy cake on Monday, made 2, but they are very dry, they look and rose well, but as I said very dry. So I will try the other recipe which was posted below yours and see if that turns out more moist, not sure if i did something wrong. Thank you for the recipe though, much appreciated!

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Cakelove

Lardy cake

Hi, Thank you for your recipe, I did make the above recipe, but that seemed to turn out very dry. So I will be experimenting with your recipe in a few weeks time. Won't make it now as it does not keep for long and my husband has yet to taste the one I've already made, but I know what he's going to say as he's already commented that it looks dry. So hopefully when I make your recipe it will be perfect, thank you, appreciate you taking the time to post your recipe!

 
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