In the North of England, it is traditional to serve lardy cake on holidays and special occasions.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 11-by-17-inch cakes
Number Of Ingredients 12
- Using a rolling pin, roll out half of 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 2 ounces shortening over top of dough, leaving a 1/2-inch border around perimeter. Sprinkle 6 tablespoons turbinado sugar over shortening. Sprinkle one-fourth of combined spices over sugar. Sprinkle one-fourth of dried fruit over spices. Using the palms of your hands, gently press fruit into dough.
- Fold 4 corners of square into center, creating a smaller square, enclosing filling. Gently press down on dough with rolling pin. Spread 2 ounces shortening over dough, leaving a 1/2-inch border around perimeter. Sprinkle 6 tablespoons sugar, another one-fourth of spices, and another one-fourth of fruit. Using palms of your hands, gently press fruit into dough; fold dough into thirds.
- Transfer dough to a piece of parchment paper; roll dough out into an 11-by-17-inch rectangle. Carefully lifting parchment, transfer to baking sheet. Let stand about 20 minutes.
- Repeat steps 1 through 4 with remaining dough, shortening, turbinado sugar, spices, and dried fruit.
- Preheat oven to 350 degrees. Combine jam and cognac in a small saucepan. Set over low heat; cook until liquefied. Strain jam, discarding solids. Brush surface of lardy cakes with jam.
- Bake cakes until golden and puffed, 35 to 45 minutes. Let cool slightly before serving. Lardy cake will keep for up to 1 day, wrapped in aluminum foil; reheat cake before serving.
This recipe has a generous amount of dried fruit in a rich dough that's lighter and less sweet than most shop-bought lardy cakes.
Provided by Paul Hollywood
Categories Cakes and baking
Yield Makes 12 slices
Number Of Ingredients 9
- Mix together the flour, salt and yeast in a mixing bowl. Rub in 20g/¾oz of the lard using your fingertips until there are no pieces of lard visible.
- Add three-quarters of the water and hand-mix the flour into the water to form a dough. Add as much of the remaining water as you need to get a dough that is soft and leaves the sides of the bowl clean.
- Tip the dough onto a lightly floured surface and knead for 5-10 minutes, or until the dough is smooth. Place in a clean bowl, cover and leave to rise until doubled in size. This depends on the temperature of the room, but should take 1-2 hours.
- Tip the dough onto a floured work surface and roll into a rectangle about 20x50cm/8x20in and about ½cm thick.
- Dot a third of the remaining lard and a third of the butter over the surface of the dough. Scatter over a third of the fruit and a third of the sugar. Fold the top third of the dough down and the bottom third up so that the dough is folded in three and roughly square. Turn the dough a quarter turn. Roll out and repeat the out process twice more, to use up all the lard and fruit.
- Line a 23x23cm/9x9in square loose bottomed tin with baking parchment. Roll out the dough to fit the tin and place it inside. Cover with clingfilm, or place inside a large plastic bag, and leave to rise for 30 minutes. Preheat the oven to 220C/425F/Gas 7.
- Bake for 30-35 minutes, or until golden-brown.
- Leave to cool slightly before removing from the tin. Cut into squares and serve warm or cold, with butter.
LARDY CAKE (LARDY BREAD)
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
Number Of Ingredients 11
- 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, Carbohydrate 45.7 g, Cholesterol 21.3 mg, Fat 12.6 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 6.2 g, Sodium 240.3 mg, Sugar 12.4 g
LARDY CAKE MONKEY BREAD RECIPE BY TASTY
Here's what you need: white bread flour, sugar, unsalted butter, milk, active dry yeast, large eggs, raisin, strong black tea, cream cheese, caster sugar, icing sugar, cream cheese, milk
Provided by Tasty
Yield 6 servings
Number Of Ingredients 13
- In a large bowl, combine bread flour, sugar, and butter. Use your hands to mix, until the mixture is the texture of breadcrumbs.
- In a small jar, stir together the milk, yeast, and eggs. Pour three quarters of the liquid mixture on top of the dry ingredients and mix together. Add liquid, a tablespoon at a time, until the mixture forms a soft dough.
- Turn the mixture out onto a large, floured surface and knead for 10 minutes.
- Form the dough into a ball and place it in a clean mixing bowl covered with cling film. Set in a warm, dry place and let it rise for one hour.
- Combine the raisins and the hot tea in a small bowl and let the mixture sit for 45 minutes, then drain the raisins.
- When the dough has risen, divide it into 16 equal sized pieces. Flatten each piece into a disk about 8cm in diameter, and place a teaspoon of cream cheese and a teaspoon of raisins in the centre. Form the disk into a ball, with the sultanas and cream cheese in the centre.
- Roll each ball in caster sugar, to coat. Place stuffed balls of dough into a cast iron skillet or round baking dish and cover with cling film. Set in a warm, dry place and let it rise for one hour.
- Bake in a 350°F/180°C fan oven/gas mark 6 for 45 to 50 minutes, until the bread is cooked through and golden on top.
- While the bread cooks, make the glaze. Stir together icing sugar, cream cheese, and milk to combine. If the mixture is too dry, add more milk a tablespoon at a time.
- Drizzle it all over the monkey bread.
Nutrition Facts : Calories 765 calories, Carbohydrate 113 grams, Fat 26 grams, Fiber 2 grams, Protein 19 grams, Sugar 41 grams
SOUR LARDY CAKE DOUGH
Martha developed this dough for lardy cake after a visit to Northern England, where the dessert is a traditional holiday treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 2 cakes
Number Of Ingredients 7
- In the bowl of an electric mixer fitted with the paddle attachment, combine 1 cup warm water and the yeast. Let stand until creamy, about 10 minutes. Add remaining 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 4 or 5 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 in bulk and is slightly blistered and satiny, about 1 hour.
- Punch dough down, and fold over 4 or 5 times. Place folded side facedown 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.
This enriched, spiced, sweet bread is layered up with currants, sultanas, apricots and cherries - serve in wedges for a delicious tea time treat
Provided by Miriam Nice
Number Of Ingredients 13
- In a large bowl, mix together the flour with 2 tsp salt, then rub in 50g of the lard until the mixture resembles fine breadcrumbs. Leave the remaining lard at room temperature to soften.
- In a jug, mix the yeast, milk and eggs together, then add it to the flour, holding back a little liquid. Mix until it forms a soft dough, adding a splash more liquid if it feels too dry, or a little flour if too wet. Knead the dough on a lightly floured surface for 10 mins, then put it back in the cleaned mixing bowl, cover with cling film and leave in a warm place until doubled in size, about 1 hr.
- Mix the dried fruit in a bowl and pour over the hot tea. Leave to soak for at least 45 mins. Grease a 23cm springform cake tin with a little lard, line the baking parchment and grease the parchment with lard too.
- Drain off any excess tea from the fruit, then mix with the remaining lard, the mixed spice and sugar. Roll the dough out to a 40 x 20cm rectangle. Spread half the dried fruit and lard mixture over the surface. With the shorter end facing you, fold the top third of the dough down into the middle, then fold the bottom third up to overlap, sealing in the fruit. Give the dough a quarter turn, roll it out to around the same size as before and spread the dough with the rest of the lard mixture. Fold as before, then turn the dough over.
- Put the dough into your prepared tin and press it down gently to shape it to fit the tin. Cover with cling film and leave to prove for 30 mins-1 hr or until doubled in size. Heat oven to 200C/180C fan/gas 6.
- 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.
Nutrition Facts : Calories 440 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium
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.
Provided by Chef Hels
Categories Yeast Breads
Yield 1 9x12 loaf
Number Of Ingredients 15
- 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, Fat 159.5, SaturatedFat 72.2, Cholesterol 224.2, Sodium 2746.2, Carbohydrate 623.1, Fiber 32, Sugar 124, Protein 55.9
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