Lardy Cake Recipe
Lardy Cake is more than just a pastry, it's a slice of British tradition with every bite. Its rich layers, sugary filling, and crispy top make it a truly unforgettable treat.
Ingredients
- 500 g Strong White Flour for structure and texture
- 100 g Lard unsalted and good quality
- 75 g Caster Sugar fine for better incorporation
- 100 g Dried Fruits currants, raisins, or mixed peel
- 300 ml Warm Water for activating yeast
- 7 g Active Dry Yeast to help the dough rise
- 1 tsp Salt to balance flavours
- 1 tsp Ground Cinnamon optional for added warmth
- Nutmeg for a hint of spice
Instructions
- Combine the strong white flour and salt in a large mixing bowl.500 g Strong White Flour
- In a separate container, dissolve the yeast in warm water, then add it to the flour mixture.100 g Lard
- Mix until it forms a smooth dough, then knead for about 10 minutes until elastic and smooth.300 ml Warm Water
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for about 1 hour or until doubled in size.
- Roll out the dough on a floured surface to a large rectangle.
- Dot one-third of the lard across the surface, sprinkle with one-third of the sugar, and add a handful of dried fruits.75 g Caster Sugar, 100 g Dried Fruits, 7 g Active Dry Yeast
- Fold the dough into thirds, rotate it, and repeat the process twice more, ensuring the layers are well distributed.
- Allow the dough to rest for another 30 minutes, then preheat your oven to 200°C (180°C fan, Gas Mark 6).1 tsp Salt, 1 tsp Ground Cinnamon, Nutmeg
- Place the prepared dough in a lined baking tin and bake for 30–35 minutes or until golden brown and bubbling.