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Recipes - Lardy Cake
[ Recipe Comments | Additional Details | Editor Review |  Printer Friendly Page |  Send to a Friend ]Lardy Cake 
Added on: 26-Jan-2007 Hits: 1738
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Recipe Text:
Warm or cold, this recipe is sweet, filling and delicious. 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.
MAKES ABOUT 12 SLICES
15 g (1/2 oz) fresh yeast, or 7.5 ml (1 1/2 tsp) dried and a pinch of sugar
450 g (1 lb) strong white flour
5 ml(l tsp) salt
75 g (3 oz) lard, diced
75 g (3 oz) butter, diced
175 g (6 oz) mixed sultanas and currants
50 g (2 oz) chopped mixed peel
50 g (2 oz) sugar
1. Grease a 20.5 x 25 cm (8 x 10 inch) roasting tin.
2. Blend the fresh yeast with 300 ml (1/2 pint) warm water. If using dried yeast, sprinkle it into 300 ml (1/2 pint) warm water with the sugar and leave for 15 minutes, until frothy.
3. Put the flour and salt in a bowl and rub in 15 g (1/2 oz) of the lard. Make a well in the centre and pour in the yeast liquid. Beat together to make a dough that leaves the sides of the bowl clean, adding more water if necessary.
4. Turn on to a lightly floured surface and knead well for about 10 minutes, until smooth and elastic. Place in a clean bowl. Cover with a clean tea-towel and leave in a warm place for about 1 hour, until doubled in size.
5. Turn the dough on to a floured surface and roll out to a rectangle about 0.5 cm (1/4 inch) thick. Dot one-third of the remaining lard and the butter over the surface of the dough. Sprinkle over one-third of the fruit, peel and sugar. Fold the dough in three, folding the bottom third up and the top third down. Give a quarter-turn, then repeat the process twice more.
6. Roll the dough out to fit the prepared tin. Put in the tin, cover and leave in a warm place for 30 minutes, until puffy. Score the top in a criss-cross pattern with a knife, then bake at 220°C (425°F) mark 7 for about 30 minutes, until well risen and golden brown.
7. Turn out and serve immediately or leave to cool on a wire rack.
Serve plain or with butter.
[ Rate this Recipe]
Conversion Tables
| Celcius/Centigrade ºC |
Fahrenheit ºF |
Approximates |
| 100 |
212 |
very
low heat |
| 110 |
225 |
|
| 120 |
250 |
|
| 140 |
275 |
low
heat, |
| 150 |
300 |
slow
oven |
| 175 |
350 |
medium
heat, moderate
oven |
| 180 |
356 |
|
| 190 |
375 |
|
| 200 |
400 |
|
| 220 |
425 |
high
heat |
| 230 |
450 |
hot oven |
| 240 |
475 |
very
high heat |
| C to F |
C =
5/9 x (F - 32) |
|
| F to C |
F =
(9/5 x C) + 32 |
|
| Milliliters, Mills, (ml) |
Fluid
Ounces, FLoz |
Pints |
|
Milliliters,
Mills, (ml) |
Fluid
Ounces, FLoz |
Pints |
| 25 |
0.85 |
|
|
400 |
13.6 |
0.85 |
| 50 |
1.7 |
|
|
500 |
17 |
1 |
| 75 |
2.5 |
|
|
600 |
20.4 |
1.3 |
| 100 |
3.4 |
|
|
700 |
23.8 |
1.5 |
| 125 |
4.25 |
~1/4 |
|
800 |
27.2 |
1.7 |
| 150 |
5.1 |
|
|
900 |
30.6 |
1.9 |
| 175 |
6 |
~1/3 |
|
1000 |
34 |
2.1 |
| 200 |
6.8 |
|
|
1500 |
51 |
3.2 |
| 250 |
8.5 |
~1/2 |
|
2000 |
68 |
4.25 |
| 300 |
10.2 |
|
|
|
|
|
| ml
to fl.oz. |
ml /
29.573 |
|
|
fl.oz.
to ml |
fl.oz.
X 29.573 |
|
| Grams
(g) |
Ounces
(oz) |
Pounds
(lb) |
|
Grams
(g) |
Ounces
(oz) |
Pounds
(lb) |
| 25 |
0.9 |
|
|
400 |
14 |
0.9 |
| 50 |
1.75 |
|
|
500 |
17.5 |
1.1
~(1) |
| 75 |
2.6 |
|
|
600 |
21 |
1.3 |
| 100 |
3.5 |
|
|
700 |
24.5 |
1.5 |
| 150 |
5.25 |
|
|
800 |
28 |
1.75 |
| 175 |
6.2 |
0.38
~(1/4) |
|
900 |
31.5 |
2.0 |
| 200 |
7 |
|
|
1000 |
35 |
2.1 |
| 250 |
8.75 |
0.55
~(1/2) |
|
1500 |
52.5 |
3.3 |
| 300 |
10.5 |
|
|
|
|
|
| g
to oz |
g /
28.35 |
|
|
oz
to g |
oz X
28.35 |
|
| 1
cup = 16 tblsp |
1
tblsp = 3 tsp |
1
pinch = 1/8 tsp or less |
| Measure |
U.S. |
Imperial |
| 1 cup |
237
ml |
284
ml |
| 1
tblsp |
15
ml |
18
ml |
| 1 tsp |
5 ml |
6 ml |
| |
|
|
|
Top10 recipe
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Deeply Alcoholic Cherry & Chocolate Cake
Added on: 20-Feb-2008 Hits: 243
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Recipe Text:
Not one for the little ones - a deliciously rich and smooth flavoured cake laced in kirsch……….. an absolute chocoholics dream!
Ingredients:
*100g Dark Chocolate Drops
*100g Pitted Griottines in Kirsch (using 75ml of the kirsch)
*75g White Chocolate Drops
125g unsalted butter
3 eggs
100g caster sugar
100g plain flour
100g self raising flour
50g ground almonds
2 (200ml) tubs crème fraiche
To decorate:
*100g drained griottines
*25g Milk Chocolate drops
*25g White chocolate drops
dark cocoa to dust
HOW TO COOK IT
1. Preheat the oven to 180C/Fan 160c/Gas Mark 5. Lightly grease and base line a 18cm x 28cm deep swiss roll tin. Line a baking sheet with baking parchment.
2. Melt the 25g white chocolate drops in a small bowl set over a pan of gently simmering water and then melt the 25g milk chocolate drops in a separate bowl in the same way. Pour each chocolate into the corner of a small food bag and snip off the end to make a thin nozzle.
3. Pipe one small 1cm circle then continue piping 4 more slightly increasingly larger circles, using alternate chocolate colours around the edge to make cobweb shapes. Use all the chocolate and then with the pointed edge of a knife drag the chocolate one way and another to finish the look. Chill to set.
4. Place the dark chocolate and butter in a saucepan and gently heat, stirring continually until melted and smooth. Place the eggs, sugar, flours, almonds and chocolate mixture into a bowl and mix to combine.
5. Stir in the griottines and kirsch until well mixed. Pour the mixture into the prepared tin and bake in the preheated oven for 15-20 minutes until cooked when tested with a skewer.
6. Allow to cool for 10 minutes in the cake tin before removing from the tin and placing onto a wire rack to cool further.
7. Meanwhile make the topping. Place the crème fraiche and white chocolate drops into a saucepan and gently heat, stirring continually until melted and smooth. Remove from the heat and transfer to a bowl and chill in the fridge for 30 minutes until firm and well chilled.
8. Cut the cake into 8 large squares. Beat the topping with a wooden spoon and spoon onto the top of each cake square. Top with the remaining griottines and chocolate cob webs to serve.
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