Lardy Cake
Lardy Cake Recipe - Traditional English Pastry with Yeast, Flour, Lard, and Sultanas
Introduction
Lardy Cake is a traditional British bread-like cake that is rich in lard, butter, dried fruit, and sugar. It is a delicious treat that is perfect for breakfast or as a snack with a cup of tea.
History
Lardy Cake has been a popular treat in England for centuries. It originated as a way to use up leftover lard and dried fruit, and has since become a beloved traditional recipe that is enjoyed by many.
Ingredients
How to prepare
- Grease a roasting tin measuring 20.5 x 25 cm (8 x 10 inches).
- Blend the fresh yeast with 300 ml (0.5 pt) of warm water.
- If using dried yeast, sprinkle it into 300 ml (0.5 pt) of warm water along with the sugar. Let it sit for 15 minutes until frothy.
- In a bowl, combine the flour and salt. Rub in 15 g (0.5 oz) of lard.
- Create a well in the center of the flour mixture and pour in the yeast liquid.
- Beat the ingredients together until a dough forms and it leaves the sides of the bowl clean. Add more water if needed.
- Transfer the dough onto a lightly floured surface and knead it well for approximately 10 minutes, until it becomes smooth and elastic.
- Place the dough in a clean bowl.
- Cover the bowl with a clean tea towel and let it rest in a warm place for about 1 hour, until it doubles in size.
- Turn the dough out onto a floured surface and roll it out into a rectangle that is approximately 0.5 cm (0.25 inch) thick.
- Dot one-third of the remaining lard and the butter over the surface of the dough.
- Sprinkle one-third of the fruit, peel, and sugar over the dough.
- Fold the dough into three sections, folding the bottom third up and the top third down.
- Give the dough a quarter-turn, then repeat the folding process twice more.
- Roll out the dough to fit the prepared tin.
- Place the dough in the tin, cover it, and let it rest in a warm place for 30 minutes, until it becomes puffy.
- Score the top of the dough in a criss-cross pattern using a knife, then bake it at 220°C (425°F) mark 7 for approximately 30 minutes, until it rises well and turns golden brown.
- Remove the bread from the tin and serve it immediately, or let it cool on a wire rack.
- Serve the bread plain or with butter.
Variations
- Add a sprinkle of cinnamon or nutmeg for a warm and spicy flavor.
- Swap out the dried fruit for chopped nuts or chocolate chips for a different twist.
Cooking Tips & Tricks
Make sure to knead the dough well to develop the gluten and create a light and fluffy texture.
- Be sure to let the dough rise in a warm place to ensure it doubles in size.
- Score the top of the dough before baking to allow for even rising and a beautiful golden crust.
Serving Suggestions
Lardy Cake is best served warm with a cup of tea or coffee. It can also be enjoyed with a dollop of clotted cream or custard.
Cooking Techniques
Kneading the dough well is key to developing the gluten and creating a light and fluffy texture.
- Folding the dough with the lard and fruit creates layers and pockets of flavor throughout the cake.
Ingredient Substitutions
If you don't have lard, you can use all butter instead.
- You can use any combination of dried fruit or nuts in place of the currants and mixed peel.
Make Ahead Tips
Lardy Cake is best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for up to 3 days.
Presentation Ideas
Serve Lardy Cake on a pretty cake stand or plate for a beautiful presentation. Dust with powdered sugar for an extra touch of sweetness.
Pairing Recommendations
Lardy Cake pairs well with a hot cup of English breakfast tea or a strong black coffee.
Storage and Reheating Instructions
Store any leftover Lardy Cake in an airtight container at room temperature. To reheat, simply place in a warm oven for a few minutes until heated through.
Nutrition Information
Calories per serving
Each serving of Lardy Cake contains approximately 350 calories.
Carbohydrates
Each serving of Lardy Cake contains approximately 50g of carbohydrates.
Fats
Each serving of Lardy Cake contains approximately 20g of fats.
Proteins
Each serving of Lardy Cake contains approximately 5g of proteins.
Vitamins and minerals
Lardy Cake is not a significant source of vitamins and minerals.
Alergens
Lardy Cake contains gluten, dairy, and may contain nuts.
Summary
Lardy Cake is a high-calorie treat that is rich in fats and carbohydrates. It is best enjoyed in moderation as an occasional indulgence.
Summary
Lardy Cake is a delicious and indulgent treat that is perfect for breakfast or as a snack. With its rich and buttery flavor, it is sure to become a favorite in your household.
How did I get this recipe?
I have a strong memory of the first time I saw this recipe. It was a cold winter morning and I was visiting my dear friend Martha in her cozy kitchen. As soon as I walked in, the delicious aroma of freshly baked bread filled the air. Martha was standing by the oven, checking on a golden brown pastry that looked simply irresistible.
"What's that heavenly smell?" I asked, my mouth watering already.
Martha chuckled and replied, "Oh, that's just my lardy cake. It's an old family recipe that has been passed down for generations."
I was intrigued. I had never heard of lardy cake before, but the sight and smell of it made me eager to learn more. Martha noticed my interest and invited me to join her in making another batch.
As we worked together, Martha shared the story behind the recipe. She told me that lardy cake originated in England and was traditionally made as a special treat for holidays and celebrations. It was a rich, sweet pastry filled with layers of lard, sugar, and spices, all wrapped up in a soft dough and baked until golden brown and crispy on the outside.
Martha explained that her grandmother had taught her how to make lardy cake when she was just a young girl. She had fond memories of spending hours in the kitchen with her grandmother, kneading dough and rolling out pastry, learning the secrets of creating the perfect lardy cake.
As Martha and I worked side by side, I watched her hands move with practiced ease, shaping the dough and spreading the lard and sugar mixture in even layers. She showed me how to fold the dough over the filling, creating a neat package that would rise and bake into a delicious pastry.
I listened closely as Martha shared tips and tricks she had learned over the years, like how to keep the dough soft and light by using warm milk and letting it rise slowly, or how to achieve the perfect balance of sweet and savory flavors by adjusting the amount of sugar and lard in the filling.
By the time the lardy cake was ready to come out of the oven, I was practically drooling with anticipation. Martha sliced into the warm pastry, revealing layers of golden dough and rich, sweet filling. The first bite was like a taste of heaven – crispy and flaky on the outside, soft and buttery on the inside, with a hint of cinnamon and nutmeg that warmed me from the inside out.
As I savored that first bite of lardy cake, I knew that I had found a new favorite recipe. I asked Martha to teach me how to make it myself, and she happily agreed. Over the next few weeks, we spent many more hours in her kitchen, perfecting the art of lardy cake together.
With each batch we made, I learned more about the history and tradition behind this beloved recipe. I discovered that lardy cake had been a staple in English bakeries for centuries, a humble yet decadent treat that brought people together in times of joy and celebration.
As I mastered the technique of making lardy cake, I felt a deep connection to my own heritage and to the generations of bakers who had come before me. I realized that recipes like this one were not just about food – they were about family, tradition, and the simple pleasures of sharing a delicious meal with loved ones.
Now, whenever I make lardy cake in my own kitchen, I think of Martha and her grandmother, of the stories and memories they shared with me, and of the joy and satisfaction that comes from creating something truly special with my own two hands. And as I take that first bite of warm, buttery pastry, I am reminded once again of the power of food to bring people together and to nourish both body and soul.