Lardy Cake
- Ready In:
- 2hrs 30mins
- Ingredients:
- 15
- Yields:
-
1 9x12 loaf
ingredients
-
for the dough
- 453.59 g strong white flour
- extra white flour, for dusting
- 4.92 ml salt
- 28.34 g caster sugar
- 7.08 g packet fast-rising active dry yeast
- 14.17 g lard
- 10 fluid ounce tepid water
- oil, for greasing
-
for the filling
- 85.04 g lard
- 56.69 g butter
- extra butter, for greasing
- 226.79 g mixed dried fruit (currants, raisins, sultanas, candied peel)
- 85.04 g light muscovado sugar
-
for the glaze
- 14.79 ml caster sugar
- 14.79 ml boiling water
directions
- 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.
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RECIPE SUBMITTED BY
Chef Hels
United Kingdom