Christmas #IsolationBaking recipe...
Modern Lardy Cake
Lardy Cake is a traditional English treat eaten for special occasions, holidays & harvest festivals. Traditionally, the Lardy Cake - which is not a cake but a tea bread - is made with lard, but this version is made
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Modern Lardy Cake
Lardy Cake is a traditional English treat eaten for special occasions, holidays & harvest festivals. Traditionally, the Lardy Cake - which is not a cake but a tea bread - is made with lard, but this version is made
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with butter. Layers (lamination) of dough revealing swirls of dried fruit-studded cinnamon-nutmeg sugar create a lightly flavored, gently sweetened bread almost, but not quite, like a challah or brioche type bread. Make this during the holidays to have on hand when family or
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friends visit. It stays fresh for a couple of days.
Take the folding and rolling slowly and carefully, trying to keep the dough from tearing and too much filling oozing out. 3 folds is sufficient if you don’t want to make the 4th fold.
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Take the folding and rolling slowly and carefully, trying to keep the dough from tearing and too much filling oozing out. 3 folds is sufficient if you don’t want to make the 4th fold.
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1/
INGREDIENTS for the dough:
2-½ to 3 cups (13 ounces/375 grams) strong white flour or all-purpose
¼ teaspoon salt
1-½ teaspoons active dry yeast
1 tablespoon sugar
7/8 cup (200 ml) milk, warmed
2-½ tablespoons (35 grams) butter, melted & cooled just to warm/tepid
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INGREDIENTS for the dough:
2-½ to 3 cups (13 ounces/375 grams) strong white flour or all-purpose
¼ teaspoon salt
1-½ teaspoons active dry yeast
1 tablespoon sugar
7/8 cup (200 ml) milk, warmed
2-½ tablespoons (35 grams) butter, melted & cooled just to warm/tepid
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2/
INGREDIENTS for the filling:
7 tablespoons (100 grams) butter, softened
3/8 cup (75 grams) packed soft dark brown sugar (make sure it is soft & lump free; or use granulated brown sugar)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
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INGREDIENTS for the filling:
7 tablespoons (100 grams) butter, softened
3/8 cup (75 grams) packed soft dark brown sugar (make sure it is soft & lump free; or use granulated brown sugar)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
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3/
50-75 g currants, raisins or other dried fruit (I used dried blueberries)
Beaten egg, to glaze
1 – 2 tablespoons granulated brown sugar
9 inch (24 cm) round cake tin – or, ideally, a rectangular pan of similar volume
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50-75 g currants, raisins or other dried fruit (I used dried blueberries)
Beaten egg, to glaze
1 – 2 tablespoons granulated brown sugar
9 inch (24 cm) round cake tin – or, ideally, a rectangular pan of similar volume
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4/
Make the dough:
Stir the flour & salt together in a large mixing bowl; make a well in the center and add the sugar & yeast; add the warm milk & allow the yeast to activate for about 10 minutes.
Add the warm melted butter & stir everything together until all the dry
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Make the dough:
Stir the flour & salt together in a large mixing bowl; make a well in the center and add the sugar & yeast; add the warm milk & allow the yeast to activate for about 10 minutes.
Add the warm melted butter & stir everything together until all the dry
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5/
ingredients are moistened & it pulls together into a scraggly ball. Bring the dough together, scrape onto a lightly floured work surface & knead briefly until smooth & supple.
Place the ball of dough into a lightly oiled bowl, turning the ball to coat all of the dough
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ingredients are moistened & it pulls together into a scraggly ball. Bring the dough together, scrape onto a lightly floured work surface & knead briefly until smooth & supple.
Place the ball of dough into a lightly oiled bowl, turning the ball to coat all of the dough
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6/
lightly with the oil. Cover with plastic wrap & then a kitchen towel and leave to rise in a warm place until doubled in size.
Make the filling:
Blend the butter, sugar & spices together until creamy & smooth. I use a hand mixer to keep my hands clean.
Knock the risen
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lightly with the oil. Cover with plastic wrap & then a kitchen towel and leave to rise in a warm place until doubled in size.
Make the filling:
Blend the butter, sugar & spices together until creamy & smooth. I use a hand mixer to keep my hands clean.
Knock the risen
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dough back & re-knead it briefly. Roll it out into a rectangle about 20 x 10 inches (50 x 25 cm) with the long side up away from you (the dough will be perpendicular to your body/counter or table edge.
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dough back & re-knead it briefly. Roll it out into a rectangle about 20 x 10 inches (50 x 25 cm) with the long side up away from you (the dough will be perpendicular to your body/counter or table edge.
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Spread the filling evenly over 2/3rds of the dough rectangle lengthwise, starting 1-½ inches (4 cm) from the bottom (shorter) edge and leaving 1-½ inches (4 cm) without filling on the 2 sides . If using, sprinkle the dried fruit over this filling and press down to embed.
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Spread the filling evenly over 2/3rds of the dough rectangle lengthwise, starting 1-½ inches (4 cm) from the bottom (shorter) edge and leaving 1-½ inches (4 cm) without filling on the 2 sides . If using, sprinkle the dried fruit over this filling and press down to embed.
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Fold the top empty third of the dough sheet down over the middle third and fold up the remaining third over this – you will have three layers of dough (2 layers of filling) in a small rectangle “package”. Pinch the edges all around well to seal the filling in. Cover with
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Fold the top empty third of the dough sheet down over the middle third and fold up the remaining third over this – you will have three layers of dough (2 layers of filling) in a small rectangle “package”. Pinch the edges all around well to seal the filling in. Cover with
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10/
a sheet of clingfilm and leave to rest for about 5 minutes to relax.
Give the dough package a quarter turn – the new rectangle will once again have the long side straight up away from you. Gently press the rolling pin down around the edges to re-seal & on the package
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a sheet of clingfilm and leave to rest for about 5 minutes to relax.
Give the dough package a quarter turn – the new rectangle will once again have the long side straight up away from you. Gently press the rolling pin down around the edges to re-seal & on the package
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to flatten slightly, then gently roll it back into a rectangle about 12 x 6 inches (30 x 15 cm) or a bit bigger. Fold into thirds again and leave to rest for 5 minutes.
Repeat this procedure 3 more times for a total of 4 folds, turning the dough by a quarter turn and
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to flatten slightly, then gently roll it back into a rectangle about 12 x 6 inches (30 x 15 cm) or a bit bigger. Fold into thirds again and leave to rest for 5 minutes.
Repeat this procedure 3 more times for a total of 4 folds, turning the dough by a quarter turn and
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12/
pressing, rolling, then folding. If you are slow & careful, checking that the edges are sealed each time, you shouldn’t lose too much filling. You can omit the final turn (I fold the dough in thirds for a total of 3 times) but you’ll have less layers.
As I said, take
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pressing, rolling, then folding. If you are slow & careful, checking that the edges are sealed each time, you shouldn’t lose too much filling. You can omit the final turn (I fold the dough in thirds for a total of 3 times) but you’ll have less layers.
As I said, take
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13/
your time, so press & roll out lightly and gently. Patch up any tears in the dough with a bit of flour & a pinch to seal as well as you can & continue to work. Any filling that oozes out will caramelize nicely as the cake bakes. But you don’t want to lose too much
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your time, so press & roll out lightly and gently. Patch up any tears in the dough with a bit of flour & a pinch to seal as well as you can & continue to work. Any filling that oozes out will caramelize nicely as the cake bakes. But you don’t want to lose too much
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filling as it is what creates the layers.
Grease the cake tin and put the dough packet in it, then flatten it with your hand to fit it in as well as possible. Cover with clingfilm/plastic wrap & leave it to rise until almost doubled.
Preheat the oven to 180ºC (350ºF).
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filling as it is what creates the layers.
Grease the cake tin and put the dough packet in it, then flatten it with your hand to fit it in as well as possible. Cover with clingfilm/plastic wrap & leave it to rise until almost doubled.
Preheat the oven to 180ºC (350ºF).
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15/
Brush the dough with beaten egg & dust generously with the granulated brown sugar. Bake until browned; the bread may spread a bit but won’t really rise during the baking.
The total baking time will vary: the original instructions from the person who gave me the recipe
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Brush the dough with beaten egg & dust generously with the granulated brown sugar. Bake until browned; the bread may spread a bit but won’t really rise during the baking.
The total baking time will vary: the original instructions from the person who gave me the recipe
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16/
gave a baking time of 25 – 30 minutes but I baked mine for 1 hour. So keep an eye on it.
Remove from the oven, but leave in the tin for about 5 minutes. Carefully remove the cake onto a wire rack.
Eat warm or room temperature.
Enjoy! Please share.
gave a baking time of 25 – 30 minutes but I baked mine for 1 hour. So keep an eye on it.
Remove from the oven, but leave in the tin for about 5 minutes. Carefully remove the cake onto a wire rack.
Eat warm or room temperature.
Enjoy! Please share.
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