Lardy cake
This was something I saw in Dorset being sold at a market. It looked like a sheet of dough with fruit in. A little bit of research showed what it should be like.
Technically it’s not cake, it’s bread but it tastes like cake.
Whenever I make this I know I have someone, landlady of my local, who will gladly take any extras as her gran used to make it the way I now do.
You can replace lard with butter or margarine but you will not quite have the authentic taste.
Lardy cake
This was something I saw in Dorset being sold at a market. It looked like a sheet of dough with fruit in. A little bit of research showed what it should be like.
Technically it’s not cake, it’s bread but it tastes like cake.
Whenever I make this I know I have someone, landlady of my local, who will gladly take any extras as her gran used to make it the way I now do.
You can replace lard with butter or margarine but you will not quite have the authentic taste.
Open in Cookpad AppSteps
- 1
Grease a 25x20cm tin or, as I did, two slightly smaller ones.
- 2
Add flour and salt to bowl and rub in the lard.
- 3
In a bowl cream the yeast with half the milk and allow to stand for 5-10 minutes.
- 4
Add the rest of the water to the mix and add to the flour. Mix until a smooth dough.
- 5
Turn out onto a floured surface and knead for 5-10 minutes. Place in a bowl an cover, or put in a prover, until the dough doubles in size.
- 6
Knock back the dough and turn out onto a floured surface. At this point split the dough if you are using two tins.
- 7
Roll the dough into a rough rectangle. Slightly smaller than the tin to be used.
- 8
With half the lard flake the bottom two thirds of the dough.
- 9
Cover the lard with half the fruit, sugar and spice.
- 10
Fold the top third down and the bottom third up. Use a roller to seal the edges.
- 11
Rotate the dough 90 degrees and repeat the roll out, flaking, fruiting and folding. Finally roll the dough to be just smaller than the tin.
- 12
Cover or put in a prover to allow to double in size. While proving heat the oven to 200c/gas 6.
- 13
When doubled in size. Use a sharp knife to score crisscrossed lines across the top and brush with the the oil. Sprinkle with the sugar. You will need to be quick to prevent the dough from from deflating.
- 14
Cook for 30-40 minutes until golden brown.
- 15
Allow to cool slightly. Then cut into thick slices and serve.
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