LARDY CAKE
This recipe has a generous amount of dried fruit in a rich dough that's lighter and less sweet than most shop-bought lardy cakes.
Provided by Paul Hollywood
Categories Cakes and baking
Yield Makes 12 slices
Number Of Ingredients 9
Steps:
- Mix together the flour, salt and yeast in a mixing bowl. Rub in 20g/¾oz of the lard using your fingertips until there are no pieces of lard visible.
- Add three-quarters of the water and hand-mix the flour into the water to form a dough. Add as much of the remaining water as you need to get a dough that is soft and leaves the sides of the bowl clean.
- Tip the dough onto a lightly floured surface and knead for 5-10 minutes, or until the dough is smooth. Place in a clean bowl, cover and leave to rise until doubled in size. This depends on the temperature of the room, but should take 1-2 hours.
- Tip the dough onto a floured work surface and roll into a rectangle about 20x50cm/8x20in and about ½cm thick.
- Dot a third of the remaining lard and a third of the butter over the surface of the dough. Scatter over a third of the fruit and a third of the sugar. Fold the top third of the dough down and the bottom third up so that the dough is folded in three and roughly square. Turn the dough a quarter turn. Roll out and repeat the out process twice more, to use up all the lard and fruit.
- Line a 23x23cm/9x9in square loose bottomed tin with baking parchment. Roll out the dough to fit the tin and place it inside. Cover with clingfilm, or place inside a large plastic bag, and leave to rise for 30 minutes. Preheat the oven to 220C/425F/Gas 7.
- Bake for 30-35 minutes, or until golden-brown.
- Leave to cool slightly before removing from the tin. Cut into squares and serve warm or cold, with butter.
LARDY CAKE SPONGE
Sponge is a mixture of yeast, flour, and water that, when allowed to sit, bubbles and ferments; used in bread, it imparts a tangy flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes about 3 1/2 cups
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, combine 1/4 cup warm water and the yeast. Let stand until foamy, about 10 minutes.
- Add remaining 1 1/4 cups warm water and the flour; mix on low speed, 2 minutes; the sponge should feel like a very wet dough.
- Place sponge in a lightly oiled bowl. Cover with plastic wrap, and let stand at room temperature for 24 hours. Store sponge, refrigerated, up to 1 week, or freeze in plastic for up to 3 months. Bring sponge to room temperature before using.
LARDY CAKE
A very traditional recipe from SW England - lardy cake is *not* for those on diets! It is a sort of layered dough cake thing with a sticky, crunchy glaze on the bottom. It seems to be similar to Cornish heava cakes. This recipe comes from "Mary Berry's Complete Cookbook" and calls for large amounts of "white vegetable fat". I've always made this with lard (pork fat) purely because of it being called "LARDy cake" Strong white flour is whatever you'd use to make bread with - if I've got it right, it should contain more gluten than ordinary cake flour. Cooking time includes rising times.
Provided by Chef Hels
Categories Yeast Breads
Time 2h30m
Yield 1 9x12 loaf
Number Of Ingredients 15
Steps:
- Mix the flour, salt, sugar and yeast in a bowland rub in the lard.
- Make a well in the middle and pour in the water, bit by bit- mix to a soft dough.
- Turn out onto a floured surface and knead until smooth and elastic.
- Place in an oiled bowl& cover with oiled clingfilm; Leave to rise for about 1 hours or until doubled in size.
- Turn out onto a floured surface and roll out to a rectangle about 1/4 in thick.
- Dot the surface with about 1/3 each of the lard, butter, dried fruit and sugar.
- Fold into three, bringing one end up and the other end down (or to the left and right) Seal the edge to trap the air and then give the dough a quarter turn.
- Repeat with the remaining fat, fruit and sugar.
- Lightly butter a 9in by 12 in roasting tin, lightly roll out hte dough to fit and place the dough in the tin.
- Cover with oiled clingfilm and leave to rise until doubled in size (about 30 mins).
- Score the top of the dough in a criss-cross pattern and bake in a preheated oven at gas mark 6/200 degC/400degF for about 30 mins until well risen and golden brown.
- Leave to cool in the roasting tin for about 10 mins- this is to let the cake soak up the sugar/fat mixture that will have run out.
- Dissolve the caster sugar in the boiling water& brush on top of the loaf.
- Eat when cool.
Nutrition Facts : Calories 4099.6, Fat 159.5, SaturatedFat 72.2, Cholesterol 224.2, Sodium 2746.2, Carbohydrate 623.1, Fiber 32, Sugar 124, Protein 55.9
SOUR LARDY CAKE DOUGH
Martha developed this dough for lardy cake after a visit to Northern England, where the dessert is a traditional holiday treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 2 cakes
Number Of Ingredients 7
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, combine 1 cup warm water and the yeast. Let stand until creamy, about 10 minutes. Add remaining 1/2 cup warm water and the sponge. Mix on low speed until combined, about 2 minutes.
- In a medium bowl, combine flour and salt. Add to yeast mixture, and mix on low speed, 1 minute. Change attachment to dough hook, and mix on medium-low speed until dough is smooth and just sticks to your fingers when squeezed, about 8 minutes.
- Lightly flour a work surface. Turn out dough, and knead 4 or 5 turns into a ball. Place dough, smooth side up, in a lightly oiled bowl, and cover with plastic wrap. Let rise in a warm place until dough has doubled in bulk and is slightly blistered and satiny, about 1 hour.
- Punch dough down, and fold over 4 or 5 times. Place folded side facedown in bowl. Cover, and let rise again in a warm place until doubled in bulk and satiny, about 50 minutes. Divide dough in half, and wrap in plastic until ready to use.
LARDY CAKE
This enriched, spiced, sweet bread is layered up with currants, sultanas, apricots and cherries - serve in wedges for a delicious tea time treat
Provided by Miriam Nice
Time 1h45m
Number Of Ingredients 13
Steps:
- In a large bowl, mix together the flour with 2 tsp salt, then rub in 50g of the lard until the mixture resembles fine breadcrumbs. Leave the remaining lard at room temperature to soften.
- In a jug, mix the yeast, milk and eggs together, then add it to the flour, holding back a little liquid. Mix until it forms a soft dough, adding a splash more liquid if it feels too dry, or a little flour if too wet. Knead the dough on a lightly floured surface for 10 mins, then put it back in the cleaned mixing bowl, cover with cling film and leave in a warm place until doubled in size, about 1 hr.
- Mix the dried fruit in a bowl and pour over the hot tea. Leave to soak for at least 45 mins. Grease a 23cm springform cake tin with a little lard, line the baking parchment and grease the parchment with lard too.
- Drain off any excess tea from the fruit, then mix with the remaining lard, the mixed spice and sugar. Roll the dough out to a 40 x 20cm rectangle. Spread half the dried fruit and lard mixture over the surface. With the shorter end facing you, fold the top third of the dough down into the middle, then fold the bottom third up to overlap, sealing in the fruit. Give the dough a quarter turn, roll it out to around the same size as before and spread the dough with the rest of the lard mixture. Fold as before, then turn the dough over.
- Put the dough into your prepared tin and press it down gently to shape it to fit the tin. Cover with cling film and leave to prove for 30 mins-1 hr or until doubled in size. Heat oven to 200C/180C fan/gas 6.
- Uncover and bake for 55 mins-1 hr or until golden brown and cooked through. Leave to cool for 5 mins in the tin, then transfer to a wire rack. Mix the icing sugar with 1 tsp water to make a runny icing, then drizzle over the cake. Sprinkle with more caster sugar. Best serves warm with a warm cup of tea.
Nutrition Facts : Calories 440 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium
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