Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, lardy cake. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Browse new releases, best sellers or classics & Find your next favourite book Mix together the flour, salt and yeast in a mixing bowl. Add three-quarters of the water and hand-mix the. Lardy cake is a traditional English tea bread enriched with lard, sugar, spices and dried fruit. It originates from Wiltshire and is commonly found throughout the West Country.
Lardy Cake is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Lardy Cake is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have lardy cake using 10 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Lardy Cake:
- Get 146 g Flying Sponge Mix
- Make ready 153 g White flour
- Prepare 17 g Rye Flour
- Make ready 31 g Water
- Get 1-2 Eggs
- Take 89 g Butter
- Get 105 g Light Brown Sugar
- Get 5 g Salt
- Take 1 g Mixed Spice
- Make ready 100 g Raisins
This is enriched by dotting lard and sugar over the rolled dough, folding and rerolling, then sprinkling with sugar and dried fruit. The second attempt was this exact recipe, but the proving times and cooking times were a little out. Also known locally as 'Shaley Cake' or 'Lardy Johns', it was traditionally served hot with afternoon tea on Saturdays and Sundays. The main ingredients are lard, white dough and sugar, although there are many variations of the recipe.
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
Also known locally as 'Shaley Cake' or 'Lardy Johns', it was traditionally served hot with afternoon tea on Saturdays and Sundays. The main ingredients are lard, white dough and sugar, although there are many variations of the recipe. Several West Country bakers still bake it today using their own particular ingredients. Our now famous lardy cake, has been sent, via Royal Mail, to Ireland, Scotland, Wales, Cornwall and many many place in between!., It is in fact Vegetarian. Now some say it isn't lardy cake, but you have Pork sausages, Vegetarian sausages, so this is Vegetarian Lardy Cake and we can honestly say, there have been absolutely no complaints, that these contains a solid vegetable fat/lard not animal fat lard.
So that’s going to wrap this up for this exceptional food lardy cake recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
