Lardy  Cake
Lardy  Cake

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, lardy  cake. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Lardy  Cake is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Lardy  Cake is something which I’ve loved my whole life.

Mix together the flour, salt and yeast in a mixing bowl. Add three-quarters of the water and hand-mix the. Mix the flour, salt, sugar and yeast in a bowland rub in the lard.

To begin with this recipe, we must prepare a few ingredients. You can cook lardy  cake using 10 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Lardy  Cake:
  1. Prepare 146 g Flying Sponge Mix
  2. Prepare 153 g White flour
  3. Take 17 g Rye Flour
  4. Take 31 g Water
  5. Make ready 1-2 Eggs
  6. Make ready 89 g Butter
  7. Make ready 105 g Light Brown Sugar
  8. Get 5 g Salt
  9. Prepare 1 g Mixed Spice
  10. Prepare 100 g Raisins

There is hot dispute in southern counties as to which can boast the original recipe - but all must agree it's best served with a nice cup of tea as an afternoon snack. This recipe is taken from Too Good To Waste by Victoria Glass, Nourish Books. Best serves warm with a warm cup of tea. I live in Hampshire and the next county to me is Wiltshire, home of the lardy cake.

Instructions to make Lardy  Cake:
  1. Ensure that you have followed the instructions to make the Flying Sponge and then line a baking tin with baking parchment
  2. 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.
  3. 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
  4. Put the dough in a bowl and cover to bulk and prove for 45 mins in a warm place
  5. 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
  6. Once the dough has doubled turn it out onto a lightly floured surface then roll it into a rectangle approx 10cm x 20cm
  7. 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
  8. 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
  9. Perform a book fold with the dough by folding the top third down and the bottom third up.
  10. Sprinkle the top with sugar, place in the lined baking tin, cover and prove for 1 hour
  11. Bake at 180C for 20 minutes then remove and allow to cool before eating

For me, this is where the best lardy cake are to be found - most bakers sell it crammed with as much fruit, sugar and lard as they can. Forget the diet and just dive in. 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.

So that is going to wrap this up with this special food lardy  cake recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!