Description
Sweet and hearty Lardy Cake from England celebrates rustic baking traditions with its rich, buttery layers and comforting crumb. Porky fat and sweet dried fruits merge in this classic countryside treat that will transport you straight to a charming English kitchen.
Ingredients
Scale
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
Instructions
- In a mixing bowl, blend flour, yeast, and salt. Use fingertips to integrate 20g of lard until completely dispersed.
- 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.
- Transfer 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.
- Roll out the risen dough into a rectangular shape measuring 20×50 centimeters, maintaining a half-centimeter thickness.
- Strategically distribute remaining lard, butter, dried fruits, and sugar across the dough’s surface, ensuring even coverage.
- 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.
- Prepare a 23-centimeter square baking pan by lining with parchment paper. Carefully transfer and shape dough to fit pan dimensions. Shield with plastic wrap and permit final proofing for 30 minutes.
- Heat oven to 220°C. Bake for 30-35 minutes until achieving a rich golden-brown coloration.
- 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.
- Experiment with different dried fruits like raisins, currants, or mixed peel to add personal flair and variation to the classic recipe.
- Prep Time: 1 hour 35 minutes to 2 hours 5 minutes
- Cook Time: 30 to 35 minutes
- Category: Breakfast, Snacks, Desserts
- 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