Ingredients with Measurements:
- 500g strong white bread flour
- 7g sachet of fast-action yeast
- 1 tsp salt
- 50g caster sugar
- 100g unsalted butter, softened
- 100g lard
- 300ml whole milk
- 100g walnuts, roughly chopped
- 100g soft brown sugar
- 100g unsalted butter
- 2 tbsp golden syrup
- 1 tsp vanilla extract
Special equipment needed:
- Large mixing bowl
- Rolling pin
- 20x30cm baking tin
- Pastry brush
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, yeast, salt, and caster sugar.
2. Add the softened butter and lard and rub them into the flour mixture until it resembles breadcrumbs.
3. Gradually add the whole milk and mix until a soft dough forms.
4. Turn the dough out onto a floured surface and knead for 10 minutes until smooth and elastic.
5. Place the dough back into the mixing bowl, cover with a clean tea towel, and leave to rise in a warm place for 1 hour.
6. Preheat the oven to 180°C/160°C fan/gas mark 4.
7. Grease a 20x30cm baking tin with butter.
8. Roll out the dough into a rectangle shape, approximately 1cm thick.
9. In a separate bowl, mix together the chopped walnuts, soft brown sugar, unsalted butter, golden syrup, and vanilla extract until well combined.
10. Spread the walnut mixture evenly over the dough, leaving a 1cm border around the edges.
11. Roll up the dough tightly, starting from the longest side, and pinch the edges together to seal.
12. Cut the rolled dough into 12 equal slices and place them into the greased baking tin.
13. Brush the top of the dough with a little melted butter.
14. Bake in the preheated oven for 35-40 minutes until golden brown and cooked through.
15. Remove from the oven and leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 30 minutes
Cooking time: 35-40 minutes
Temperature:
180°C/160°C fan/gas mark 4
Serving size:
12 slices
Nutritional information:
Calories: 400
Fat: 22g
Saturated Fat: 10g
Carbohydrates: 44g
Sugar: 18g
Fiber: 2g
Protein: 7g
Substitutions for ingredients:
- Strong white bread flour can be substituted with all-purpose flour.
- Fast-action yeast can be substituted with active dry yeast.
- Lard can be substituted with vegetable shortening.
- Whole milk can be substituted with plant-based milk.
- Walnuts can be substituted with pecans or hazelnuts.
- Golden syrup can be substituted with honey or maple syrup.
Variations:
- Add raisins or dried cranberries to the walnut mixture for a fruity twist.
- Replace the walnuts with almonds or pistachios for a different nutty flavor.
- Add a pinch of cinnamon or nutmeg to the walnut mixture for a warm spice flavor.
Tips and tricks:
- Make sure the dough is rolled out evenly to ensure even cooking.
- Use a sharp knife to cut the rolled dough into slices to prevent squishing the dough.
- Brushing the top of the dough with melted butter will give it a shiny finish.
- Serve warm with a dollop of whipped cream or ice cream.
Storage instructions:
Store the cooled lardy cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat in the microwave for 20-30 seconds or in the oven at 180°C for 5-10 minutes until warm.
Presentation ideas:
Serve on a cake stand or platter with a dusting of icing sugar.
Garnishes:
Sprinkle chopped walnuts or pecans on top for added crunch.
Pairings:
Serve with a cup of tea or coffee for a delicious afternoon treat.
Suggested side dishes:
This lardy cake is best served on its own as a sweet treat.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour until it becomes more manageable.
- If the dough is too dry, add a little more milk until it becomes soft and pliable.
- If the lardy cake is browning too quickly, cover it with foil for the remaining cooking time.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before starting to prevent any contamination.
Food history:
Lardy cake is a traditional British pastry that dates back to the 17th century. It originated in the south of England and was popular among farm workers who needed a filling and energy-rich snack to keep them going throughout the day.
Flavor profiles:
This lardy cake has a sweet and nutty flavor with a soft and fluffy texture.
Serving suggestions:
Serve warm or at room temperature with a cup of tea or coffee for a delicious afternoon treat.
Related Categories
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Region: British
Taste: Sweet, Nutty, Buttery, Caramelized