British Recipes > Lardy Cake
1/2 tablespoon salt
2 teaspoons dried yeast
1/2 tablespoon sugar
1/2 pint warm water
1 1/2 cups lard
2 tablespoons crushed sugar cubes
1/4 tablespoon each nutmeg, cinnamon and allspice
1 tablespoon currants
1 tablespoon sultanas
(see measure conversions for more information)
- Add this to the flour mixed with the salt and form into a dough.
- Knead until smooth.
- Set aside in a warm place until doubled in size.
- Knock back and roll out into a rectangle 1/2 an inch thick.
- Dot with a third of the lard and a third of the crushed sugar cubes.
- Fold the dough into 3 and roll. Dot with lard and sugar again and roll out twice more.
- At the last rolling, sprinkle with currants and sultanas.
- Roll to the size of a well-greased tin and bake at 220 degrees Celsius (see temperature conversions) until golden brown.
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How to make Lardy cake:
This is a really lovely cake and well worth making. The lard makes the lardy cake really rich.
Ingredients
4 cups plain flour1/2 tablespoon salt
2 teaspoons dried yeast
1/2 tablespoon sugar
1/2 pint warm water
1 1/2 cups lard
2 tablespoons crushed sugar cubes
1/4 tablespoon each nutmeg, cinnamon and allspice
1 tablespoon currants
1 tablespoon sultanas
(see measure conversions for more information)
Method
- Cream the yeast with half a tablespoon of sugar and half a pint of warm water.- Add this to the flour mixed with the salt and form into a dough.
- Knead until smooth.
- Set aside in a warm place until doubled in size.
- Knock back and roll out into a rectangle 1/2 an inch thick.
- Dot with a third of the lard and a third of the crushed sugar cubes.
- Fold the dough into 3 and roll. Dot with lard and sugar again and roll out twice more.
- At the last rolling, sprinkle with currants and sultanas.
- Roll to the size of a well-greased tin and bake at 220 degrees Celsius (see temperature conversions) until golden brown.
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This is an old traditional recipe. Strong flour as such has only been available in the shops for maybe 10 years.The average Wiltshire housewife in say 1800 would not have had access to anything other than the locally milled flour.
i've not tried using trex in this recipe but can't see any reason why it shouldn't work. Be interested to know how it works out if you do give it a go!