Lardy cake

Lardy cake

By
From
Desserts
Serves
6

I live in Hampshire and the next county to me is Wiltshire, home of the lardy cake. For me, this is where the best lardy cake are to be found – most bakers sell it crammed with as much fruit, sugar and lard as they can. Forget the diet and just dive in.

Ingredients

Quantity Ingredient
15g fresh yeast
275ml warm water
450g strong white flour
2 pinches salt
75g lard, diced
75g butter, diced
100g sultanas
75g currants
50g chopped mixed peel
50g caster sugar

Method

  1. Blend the fresh yeast with the warm water (don’t use hot water as this would kill the yeast; cold water can be used but the dough would take longer to prove).
  2. Put the flour and salt in a bowl and rub in one-third of the lard. Make a well in the centre and pour in the yeast liquid. Mix together to make a dough that leaves the sides of the bowl clean (add a bit more water if necessary).
  3. Turn onto a lightly floured surface and knead well for about 5 minutes, until smooth and elastic. Place in a clean bowl. Cover with a clean tea towel and leave in a warm place for about 1 hour, until doubled in size.
  4. Turn the dough onto a floured surface and roll out to a rectangle about 5mm thick. Dot one-third of the remaining lard and one-third of the butter over the surface of the dough. Sprinkle over one-third of the fruit, peel and sugar. Fold the dough in three, folding the bottom third up and the top third down. Give a quarter turn, then repeat the process twice more, using up the remaining ingredients.
  5. Grease a 20 x 25cm baking tin. Roll the dough out to fit the prepared tin. Place into the tin, cover and leave in a warm place for 30 minutes until it rises.
  6. Pre-heat the oven to 220°C. Score the top of the dough in a criss-cross pattern using a very sharp knife, then bake in the oven for about 30 minutes until golden brown. Turn out and serve warm.
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