Fluffy Homemade Lardy Cake Recipe: Buttery British Delight

Lardy cake is a traditional English bake that celebrates rich flavors and old-fashioned techniques.

This pastry layers dough with sugar, spices, and rendered fat, creating a treat that’s flaky, moist, and deeply satisfying.

Its golden crust gives way to tender layers inside, each bite carrying hints of sweetness and spice.

Once baked in village kitchens across southern England, it remains a symbol of rustic comfort.

The recipe is simple but rewarding, using pantry staples to produce a dessert that feels special.

Whether shared over tea or enjoyed fresh from the oven, lardy cake continues to connect generations through baking.

How To Keep James Martin Lardy Cake Fresh

• Store leftover lardy cake in an airtight container for up to 3 days. Wrap tightly with plastic wrap to prevent drying out and preserve its soft texture.
• Slice the cake into individual portions, wrap each piece in freezer-safe plastic wrap, then place in a freezer bag. Freeze for up to 1 month to maintain quality and freshness.
• Warm slices at 150°C (300°F) for 5-7 minutes, covering with foil to prevent over-browning. This method restores the cake's original warmth and crisp edges.
• Zap individual slices for 15-20 seconds on medium power. Add a small pat of butter on top to refresh moisture and enhance flavor when reheating.

FAQs For James Martin Lardy Cake

• What are the main ingredients in Lardy Cake?

The main ingredients are flour, yeast, salt, lard, butter, dried fruits (like currants or raisins), and sugar. These traditional ingredients create a rich, sweet, and dense pastry.

• Is Lardy Cake a healthy dessert?

No, Lardy Cake is a high-calorie, indulgent treat made with lard and butter. It’s more of an occasional comfort food than a healthy option.

• What is the origin of Lardy Cake?

Lardy Cake originated in southern England, particularly in counties like Wiltshire and Dorset. It was a traditional bakery item made by farmworkers and rural communities as an energy-rich treat.

Why James Martin Lardy Cake Is Rich And Sweet

• Unlock Traditional Flavors: Dive into a classic British pastry that brings generations of baking heritage directly to your kitchen with rich, comforting ingredients.
• Master Baking Skills: Learn an intricate folding technique that transforms simple ingredients into a spectacular layered treat, perfect for developing your pastry-making confidence.
• Quick Family Delight: Create a delicious dessert that brings everyone together, offering a homemade experience with straightforward steps that make baking enjoyable and accessible.
• Versatile Serving Option: Enjoy this delectable lardy cake warm or chilled, making it an adaptable treat for different moods and preferences throughout the day.

What You’ll Need For James Martin Lardy Cake

• Strong White Bread Flour: A premium flour that provides the sturdy foundation for the traditional lardy cake.
• Instant Dried Yeast: Helps the dough rise and creates a light, airy texture.
• Salt: Enhances the overall flavor of the bread.

• Lard: A traditional fat that gives the lardy cake its rich, distinctive flavor and tender crumb.
• Butter: Adds extra richness and depth to the pastry.

• Mixed Dried Fruit, Currants: Provide bursts of sweetness and create a traditional English bakery texture.
• Granulated Sugar: Adds sweetness and helps caramelize the surface during baking.

How To Make James Martin Lardy Cake Step By Step

Step 1: Blend Dry Ingredients

Mix flour, yeast, and salt in a large mixing bowl. Gently crumble lard into the mixture using your fingertips until completely integrated and no visible chunks remain.

Step 2: Create Soft Dough

Pour water gradually into the flour mixture. Knead the ingredients by hand until a smooth, soft dough forms. The dough should cleanly pull away from the bowl’s sides.

Step 3: Develop Dough

Transfer dough to a lightly floured surface. Knead thoroughly for 5-10 minutes until the texture becomes silky and elastic. Place the dough in a clean bowl, cover, and let rise in a warm spot until it doubles in size, which typically takes 1-2 hours.

Step 4: Prepare Dough Base

Stretch the risen dough into a rectangular shape approximately 20 by 50 centimeters, maintaining a thin half-centimeter thickness.

Step 5: Add First Layer

• Tallow
• Butter
• Dried fruits
• Sugar

Fold the dough into thirds, creating a compact square. Rotate the dough 90 degrees.

Step 6: Create Layered Texture

Repeat the layering and folding process two more times, ensuring even distribution of ingredients.

Step 7: Prepare for Baking

Line a square baking pan with parchment paper. Carefully transfer the layered dough into the pan. Cover and let rise for 30 minutes. Preheat oven to 220°C/425°F.

Step 8: Bake to Golden Perfection

Bake for 30-35 minutes until the surface turns a rich, golden brown color.

Step 9: Serve and Enjoy

Allow the lardy cake to cool slightly. Slice into squares. Serve warm or chilled, accompanied by a generous spread of butter.

Helpful Tips For James Martin Lardy Cake

• Lightly flour your work surface and hands to stop the dough from sticking and make kneading easier.
• Keep the dough in a warm, draft-free area around 70-75°F to help it rise evenly and develop good texture.
• When adding lard, fruit, and sugar, ensure even distribution by gently pressing ingredients into the dough for consistent flavor.
• Check the lardy cake at 25 minutes to prevent over-browning, using a golden-brown color as your visual cue for doneness.
• Let the lardy cake cool for 10-15 minutes before cutting to help it hold its shape and prevent crumbling.

Ways To Change James Martin Lardy Cake

• Vegan Lardy Cake: Replace lard and butter with coconut oil or vegetable shortening, using plant-based margarine for spreading. Use dried fruit like raisins or currants for traditional sweetness.
• Gluten-Free Version: Substitute wheat flour with a gluten-free blend containing xanthan gum for better texture and binding. Ensure all other ingredients are gluten-free certified.
• Low-Sugar Alternative: Reduce sugar content by using monk fruit sweetener or stevia. Select low-sugar dried fruits like chopped apricots or cranberries to maintain flavor profile while cutting calories.
• Spiced Seasonal Variation: Add ground cinnamon, nutmeg, or mixed spices to the dough and fruit mixture. Incorporate seasonal nuts like chopped walnuts or pecans for extra depth and crunch.

What Goes Well With James Martin Lardy Cake

• Elevate Flavor Companions: Rich Tea Pairing
• Brew a robust English breakfast tea with milk to complement the lardy cake's buttery, sweet richness. The tea's warmth and slight tannins beautifully balance the pastry's dense, fruity texture.
• Enhance Sweet-Savory Contrast: Cream Topping
• Dollop fresh clotted cream or vanilla custard alongside each slice to amplify the dessert's traditional British character. The smooth, cool cream provides delightful contrast against the cake's warm, dense crumb.
• Match Regional Heritage: Fruit Accompaniment
• Serve with a small side of local seasonal preserves like blackberry or plum jam. These fruity condiments echo the cake's dried fruit elements while adding brightness to the dense, fatty pastry.

Classic Lardy Cake Recipe

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4.8 from 28 reviews

• Total Time: 2 hours 5 minutes to 2 hours 40 minutes
• Yield: 8 1x

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Description

Lardy cake uses fat and dried fruit to create a rich, sticky treat with deep flavor and a soft, almost bread-like texture.

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Ingredients

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Main Ingredients:

• 450 grams (1 pound) strong white flour
• 300 milliliters (10.5 fluid ounces) water
• 2 sachets (14 grams) instant yeast

Filling and Fat Ingredients:

• 75 grams (2.5 ounces) lard
• 75 grams (2.5 ounces) butter
• 225 grams (8 ounces) mixed dried fruit including mixed peel
• 50 grams (1.75 ounces) soft brown sugar

Additional Ingredients:

• 1 teaspoon salt
• Extra flour for dusting

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Instructions

1. In a mixing bowl, blend flour, yeast, and salt. Use fingertips to integrate 20g of lard until completely dispersed.
2. Pour three-quarters of water into the mixture, kneading manually to form a cohesive dough. Gradually add remaining water to create a soft, smooth consistency that cleanly separates from bowl edges.
3. Turn dough to a floured surface and knead vigorously for 8-10 minutes until achieving a silky texture. Place in a clean container, cover, and allow fermentation for 1-2 hours until volume doubles.
4. Roll out the risen dough into a rectangular shape measuring 20×50 centimeters, maintaining a half-centimeter thickness.
5. Add the cream soup and mix it through the leek and bacon mixture, then pour everything into a large bowl.
6. Execute a precise tri-fold technique: fold upper third downward, lower third upward, creating a compact square. Rotate dough quarter-turn and repeat layering process twice more.
7. Prepare a 23-centimeter square baking pan by lining with parchment paper. Carefully put and shape dough to fit pan dimensions. Shield with plastic wrap and permit final proofing for 30 minutes.
8. Heat oven to 220°C. Bake for 30-35 minutes until achieving a rich golden-brown coloration.
9. Allow pastry to cool slightly before extraction. Slice into elegant squares and serve accompanied by butter, enjoyable at warm or room temperature.

Notes

• Knead the dough thoroughly to develop gluten, ensuring a soft, elastic texture that will create a light and fluffy lardy cake.
• Use room temperature lard and butter for easier incorporation into the dough, preventing uneven distribution and ensuring a consistent texture.
• Be gentle when folding the dough to maintain its delicate layers, which create the signature flaky and rich characteristic of traditional lardy cake.

• Prep Time: 1 hour 35 minutes to 2 hours 5 minutes
• Cook Time: 30 to 35 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 478
• Sugar: 15 g
• Sodium: 125 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 62 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 35 mg