Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, lardy cake. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Lardy Cake is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Lardy Cake is something which I’ve loved my whole life.
Simple recipes for cakes, biscuits, pies, puddings and desserts that celebrate Britain's glorious baking heritage, from <i>Great Birtish Bake Off</i> favourite, Mary-Anne Boermans. I have to admit that this is the first time I have ever made a lardy cake, one of our many traditional yeasted fruit breads (for bread it. Lardy cake is not from the North of England. It is from Wiltshire in the South West where pig farming was common and.
To get started with this recipe, we must prepare a few components. You can cook lardy cake using 10 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Lardy Cake:
- Take 146 g Flying Sponge Mix
- Get 153 g White flour
- Get 17 g Rye Flour
- Prepare 31 g Water
- Make ready 1-2 Eggs
- Make ready 89 g Butter
- Get 105 g Light Brown Sugar
- Get 5 g Salt
- Prepare 1 g Mixed Spice
- Get 100 g Raisins
Warm or cold, this recipe is sweet, filling and delicious. Lardy cake originates from Wiltshire, and in the West Country local bakers still make it to their own recipes, cramming in as much lard, sugar and fruit as they or their customers choose. Lardy cake, also known as Lardy bread, Lardy Johns, Dough cake or Fourses cake is a traditional bread from England. The main ingredients are lard (specifically freshly rendered pork lard), flour.
Steps to make Lardy Cake:
- Ensure that you have followed the instructions to make the Flying Sponge and then line a baking tin with baking parchment
- Break an egg into a bowl, mix and weigh it, you're looking for 34g of egg, if it's not enough then add another egg.
- Add all the dry ingredients to a bowl along with 9g of butter, 5g of Brown sugar, 34g of egg mix, the salt, water and the Flying sponge mix. Mix together well then knead for 10 minutes
- Put the dough in a bowl and cover to bulk and prove for 45 mins in a warm place
- In a second bowl mix the 100g sugar, 80g butter, mixed spice and raisins to create a gooey filling. You can add more mixed spice if you like your cakes a bit more punchy in flavour
- Once the dough has doubled turn it out onto a lightly floured surface then roll it into a rectangle approx 10cm x 20cm
- Place the filling in the centre of the dough and spread out so that you roughly cover a central half of the dough, ensure that you cover up to the edge as much as possible
- Fold the two sides in so that they meet in the middle then re-roll the dough out so that it's about 50cm long
- Perform a book fold with the dough by folding the top third down and the bottom third up.
- Sprinkle the top with sugar, place in the lined baking tin, cover and prove for 1 hour
- Bake at 180C for 20 minutes then remove and allow to cool before eating
Lardy cake, also known as Lardy bread, Lardy Johns, Dough cake or Fourses cake is a traditional bread from England. The main ingredients are lard (specifically freshly rendered pork lard), flour. Looking for cake recipes, lardy cake recipes, fruitcake recipes, fruity lardy cake recipes or classic cake recipes? Make a cup of tea and put your feet up with this naughty-but-nice classic cake recipe. Lardy cake, also known as lardy bread, lardy Johns, dough cake and fourses cake is a traditional rich spiced form of bread found in several southern counties Lardy cake.
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