February 27, 2014
Lardy cake - well the clue's in the name and as my Gran used to say " A little bit of what you fancy every now and then won't do you any harm "..... feeling now that she may have been referring to a little more of life than lardy cake. So from her repertoire we give you The Lardy Cake - it's tricky to make, great fun and the end result is still for me quite an intoxicating guilty pleasure, so give it try..... if only once a year.
- Prep: 2 hrs
- Cook: 30 mins
- Yields: 8 Generous
This recipe makes 2 cakes. Start by lining 2 x 15 cm cake tins or metal pie dishes with greaseproof paper. Mix as you would a basic white dough - In a large bowl, sift the flour salt and spice, melt the tbsp of lard and add along with yeasty water. Bring it all together to form a dough. Onto a well floured worktop have a jolly good workout kneading your dough by hand for 15 mins. Once you have a smooth and elastic dough place back in the bowl and cover with cling film (I like to use a shower cap) to prove and double in size (about a hour).
Meanwhile mix the lard and sugar together using a wooden spoon until softened and combined. Divide into 2 equal quantities.
Divide the dough into half and mould each into a round shape. On a well floured worktop, roll out each disc two about 20cm. Spread each disc with 2/3rd of the lardy mixture, keeping the other 1/3 rd for stage 2 later. This is where a little origami comes in handy, fold - meaning take an outside edge, bringing it back into the centre, creating a diamond shape. Take a corner fold towards the centre and using the palm of your hand press and work the lardy mix into the dough. Repeat in a clockwise motion, picking the next corner and working towards the middle until you have worked your way around. Rest the dough for 10 mins. Roll out the discs again, spread the remaining mix and the fruit this time and repeat the folding and turning process - that's the tricky bit over. Roll out to fit your lined tins. Put a big knob of lard in the bottom of each tin and spread it around, sprinkle with a generous tablespoon of sugar and place your cake in the tin, cover and leave to prove, about an hour.
Pre heat your oven to 210c and bake the cakes until golden brown, about 30 mins. Remove from oven and leave in the tins to cool for 10 mins to let the caramelised lardy toffee to set.Turn out onto greaseproof paper and serve sunny side up. This brings back such beautiful memories as a kid, watching Gran make this recipe and the lovely memory of hanging out around her oven, the yummy aromas and being so excited for a generous slice of that hot lardy sweet fruity cake.
A recent quote I saw "Feeds up to 8, or 1 person for a week"...... Enjoy!