Lardy Cake

Name: Lardy Cake
Cuisine: British
Ingredients: 146 g Flying Sponge Mix; 153 g White flour; 17 g Rye Flour; 31 g Water; 1-2 Eggs; 89 g Butter; 105 g Light Brown Sugar; 5 g Salt; 1 g Mixed Spice; 100 g Raisins

Chris @catharsisjelly

A traditional sweet bread cake that can be made with lard or with butter. It requires the Flying Sponge mix which you can find here -
https://cookpad.wasmer.app/uk/recipes/3347428-flying-sponge

Chris @catharsisjelly

A traditional sweet bread cake that can be made with lard or with butter. It requires the Flying Sponge mix which you can find here -
https://cookpad.wasmer.app/uk/recipes/3347428-flying-sponge

Saved

Ingredients

146 gFlying Sponge Mix
153 gWhite flour
17 gRye Flour
31 gWater
1-2Eggs
89 gButter
105 gLight Brown Sugar
5 gSalt
1 gMixed Spice
100 gRaisins

Saved

Steps

1

Ensure that you have followed the instructions to make the Flying Sponge and then line a baking tin with baking parchment
2

Break an egg into a bowl, mix and weigh it, you're looking for 34g of egg, if it's not enough then add another egg.
3

Add all the dry ingredients to a bowl along with 9g of butter, 5g of Brown sugar, 34g of egg mix, the salt, water and the Flying sponge mix. Mix together well then knead for 10 minutes
4

Put the dough in a bowl and cover to bulk and prove for 45 mins in a warm place
5

In a second bowl mix the 100g sugar, 80g butter, mixed spice and raisins to create a gooey filling. You can add more mixed spice if you like your cakes a bit more punchy in flavour
6

Once the dough has doubled turn it out onto a lightly floured surface then roll it into a rectangle approx 10cm x 20cm
7

Place the filling in the centre of the dough and spread out so that you roughly cover a central half of the dough, ensure that you cover up to the edge as much as possible
8

Fold the two sides in so that they meet in the middle then re-roll the dough out so that it's about 50cm long
9

Perform a book fold with the dough by folding the top third down and the bottom third up.
10

Sprinkle the top with sugar, place in the lined baking tin, cover and prove for 1 hour
11

Bake at 180C for 20 minutes then remove and allow to cool before eating