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Lardy Cake
A rich, sticky, and sweet yeasted cake, traditionally from Wiltshire, featuring layers of lard, sugar, and dried fruit folded into a soft bread dough. The characteristic sticky bottom is a prized element.
๐ง ์ฌ๋ฃ
- 500 g Strong bread flour(For a good dough structure)
- 7 g Active dry yeast(Or 20g fresh yeast)
- 250 ml Warm water(Around 40ยฐC (105ยฐF))
- 1 tsp Salt
- 150 g Lard(Good quality, softened slightly but still firm)
- 150 g Demerara sugar(Or dark brown sugar, for a richer flavour and sticky texture)
- 100 g Currants(Or a mix of currants and raisins)
- 1 tsp Mixed spice(A classic British spice blend)
- 1 egg Optional: Egg wash(Beaten with a splash of milk, for a golden finish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the dough: In a large bowl, dissolve the yeast in the warm water with a pinch of sugar. Let it sit for 5-10 minutes until frothy. Add the flour, salt, and remaining sugar (if not using all for the filling). Mix to a shaggy dough, then turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
โฑ๏ธ 10 minutes active, 1.5 hours rising - 2
Prepare the filling: In a bowl, mix the currants, mixed spice, and about two-thirds of the demerara sugar. Have the softened lard ready.
โฑ๏ธ 5 minutes - 3
Assemble the cake: Gently knock back the risen dough. Roll it out on a lightly floured surface into a large rectangle, approximately 30x40cm (12x16 inches). Spread the softened lard evenly over the surface, leaving a small border. Sprinkle the fruit and spice mixture and the remaining demerara sugar over the lard.
โฑ๏ธ 10 minutes - 4
Fold the dough: Fold the dough into thirds, like a business letter (bring one long edge to the middle, then fold the other long edge over it). Press down gently. Roll out again into a similar rectangle. Fold into thirds again. This layering is key to the texture.
โฑ๏ธ 5 minutes - 5
Shape and prove: Gently shape the dough into a rough square or rectangle, about 2-3cm (1 inch) thick. Place it onto a baking sheet lined with parchment paper. Cover loosely and let it prove for about 30 minutes while you preheat the oven.
โฑ๏ธ 5 minutes active, 30 minutes proving - 6
Bake: Preheat your oven to 190ยฐC (170ยฐC Fan / 375ยฐF / Gas Mark 5). If using, brush the top of the lardy cake with the egg wash. Bake for 35-45 minutes, or until the cake is deeply golden brown and the filling is bubbling and sticky. The edges should be well-browned.
โฑ๏ธ 35-45 minutes - 7
Cool and serve: Let the lardy cake cool on the baking sheet for at least 15-20 minutes before attempting to move it. This allows the sticky filling to set slightly. It is best served warm, when the bottom is gloriously sticky and caramelized.
โฑ๏ธ 15-20 minutes cooling
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe stickier the bottom, the better! Don't be afraid of the caramelized sugar.
- โEnsure your lard is softened but not melted, so it spreads evenly without soaking into the dough.
- โThis cake is very rich and best enjoyed in small slices.
- โA traditional Wiltshire specialty, often made for celebrations.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add chopped candied peel along with the currants for extra flavour and texture.
- Use a mix of dried fruits like raisins, sultanas, and cranberries.
- For a less rich version, slightly reduce the amount of lard.