LARDY CAKE (LARDY BREAD) | ALLRECIPES
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. This is not in the least a healthy dish but it's heartwarming and a feel-good food. Serve plain or with butter.
Provided by Joy Bowman
Categories Bread Yeast Bread Recipes
Total Time 2 hours 50 minutes
Prep Time 35 minutes
Cook Time 30 minutes
Yield 12 servings
Number Of Ingredients 11
Steps:
- Sprinkle yeast into 1 cup warm water with the pinch of sugar. Leave until frothy, about 15 minutes.
- Put the flour and salt in a bowl. Cut in 1 tablespoon lard with 2 knives or pastry blender. Make a well in the center and pour in the yeast liquid. Beat with an electric mixer until a dough forms and starts to pull away cleanly from the sides of the bowl, adding more water if necessary.
- Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place in a clean bowl and cover with a clean tea towel. Leave in a warm place until doubled in size, about 1 hour.
- Turn risen dough onto a lightly floured surface and roll out to a 1/4-inch thick rectangle. Dot 1/3 of the remaining lard over the surface, then sprinkle with 1/3 each of the raisins, currants, orange zest, and sugar. Fold the bottom third of the dough up and then the top third down and give a quarter turn on the work surface. Repeat the process twice more, starting with the rolling.
- Grease an 8x10-inch pan. Roll out the layered dough to fit and place in the pan. Cover and leave in a warm place until puffy, about 30 minutes. Score the top in a criss-cross pattern with a knife.
- Preheat the oven to 425 degrees F (220 degrees C).
- Bake in the preheated oven until well risen and golden brown, about 30 minutes. Remove from the oven and serve immediately or leave to cool on a wire rack.
Nutrition Facts : Calories 313.4 calories, CarbohydrateContent 45.7 g, CholesterolContent 21.3 mg, FatContent 12.6 g, FiberContent 2.3 g, ProteinContent 4.9 g, SaturatedFatContent 6.2 g, SodiumContent 240.3 mg, SugarContent 12.4 g
LARDY CAKE RECIPE - FOOD.COM
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.
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Cook Time 2 hours
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, FatContent 159.5, SaturatedFatContent 72.2, CholesterolContent 224.2, SodiumContent 2746.2, CarbohydrateContent 623.1, FiberContent 32, SugarContent 124, ProteinContent 55.9
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LARDY CAKE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Calories 440 calories per serving
- 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.
LARDY CAKE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cuisine British
Grease your loaf tin. Cut a strip of baking parchment and lay it lengthwise in the tin, so that the ends overhang the ends of the tin.
Put 25g lard in a bowl with the flour, yeast, sugar and salt. Gradually add the warm water, mixing well, until the mixture comes together in a soft dough. Knead thoroughly until smooth, about 10 minutes. Cover and set aside to rise until doubled in size, about 1 hour.
When the dough is fully risen, tip it out on to a floured surface and pat down. With a floured rolling pin, roll the dough out to a large rectangle about 5mm thick.
Dot the 120g lard for the filling all over the surface of the dough. Sprinkle the raisins, then the sugar over the top.
Cut the dough into strips as wide as your loaf tin and stack them on top of one another. Now cut through the strips vertically to make squares and stack these squares in the prepared tin with their cut sides uppermost. They will resemble bread slices in a loaf. Cover and leave to rise a second time for 30–45 minutes.
Preheat the oven to 200°C/180°C fan/gas 6.
Bake for 30–40 minutes until crisp and golden on top and cooked through. If the loaf seems to be browning too much, lay some baking parchment over the top until fully cooked. Cool in the tin.
LARDY CAKE - BIGOVEN
From bigoven.com
Reviews 0
Total Time 1 hours
Cuisine American
Calories 13086 calories per serving
- "TO MAKE THE SPONGE: In the bowl of an electric mixer, combine 1/4 cup warm water (110 degrees) and yeast. Let stand until creamy, about 10 minutes. Add 1 1/4 cup warm water and 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 24 hours. Store sponge, refrigerated, up to one week, or freeze in plastic up to three months. Bring sponge to room temperature before using. TO MAKE THE DOUGH: In the bowl of an electric mixer fitted with the paddle attachment, combine 1 cup warm (110 degrees) water and yeast. Let stand until creamy, about 10 minutes. Add 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 four or five 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 and is slightly blistered and satiny, about 1 hour. Punch dough down, and fold over four or five times. Place folded side face down 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. TO MAKE THE CAKE: Using a rolling pin, roll out half the dough into a 16-inch square on a lightly floured work surface. Cover remaining half with plastic; set aside. In a small bowl, combine spices. In a large bowl, combine dried fruit. Spread 4 tablespoons butter over top of dough, leaving a 1/2-inch border around perimeter. Sprinkle 6 tablespoons brown sugar over butter. Sprinkle one quarter of the combined spices over the sugar. Sprinkle one quarter of the dried fruit over the spices. Using the palms of your hands, gently press fruit into dough. Fold four corners of square into center, creating a smaller square, enclosing filling. Gently press down on dough with rolling pin. Spread 2 ounces butter over dough, leaving a 1/2-inch border around perimeter. Sprinkle 6 tablespoons sugar, another quarter of spices, and another quarter of the fruit. Using the palms of your hands, gently press fruit into dough; fold dough into thirds. Transfer dough to a piece of parchment paper; roll out into an 11- by 16-inch rectangle. Carefully lifting parchment, transfer to baking sheet. Refrigerate for 20 minutes to chill butter. Repeat steps one through four with remaining dough, butter, brown sugar, spices, and dried fruit. Heat oven to 350 degrees. Combine jam and cognac in a small saucepan. Set over low heat; cook until liquefied. Strain mixture; discard solids. Brush surface of lardy cakes with jam mixture. Bake cakes until golden and puffed, 35 to 45 minutes. Let cool slightly before serving. Lardy cake will keep up to three days, very tightly wrapped in plastic. Reheat cake before serving. Makes two 11- by 16-inch cakes. Recipe Source: Martha Stewart Living -
Recipe from Martha Stewarts mother, Martha Kostyra Formatted for Mastercook by Lynn Thomas - [email protected] Recipe by: Martha Kostyra "
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