Ingredients with Measurements:
- 1 cup of warm milk
- 1/2 cup of unsalted butter, softened
- 1/2 cup of lard
- 1/2 cup of granulated sugar
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cardamom
- 1/4 teaspoon of ground cloves
- 4 cups of all-purpose flour
- 1 tablespoon of active dry yeast
- 2 eggs
- 1 cup of semi-sweet chocolate chips
Special equipment needed:
- Stand mixer with dough hook attachment
- 9x13 inch baking dish
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine warm milk, softened butter, lard, sugar, salt, cinnamon, nutmeg, cardamom, and cloves.
2. Add 2 cups of flour and yeast to the bowl and mix until well combined.
3. Add eggs and mix until incorporated.
4. Add remaining 2 cups of flour and mix until a soft dough forms.
5. Knead the dough with the dough hook attachment for 5-7 minutes until smooth and elastic.
6. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour.
7. Preheat the oven to 375°F.
8. Line a 9x13 inch baking dish with parchment paper.
9. Roll out the dough on a floured surface into a rectangle shape.
10. Sprinkle chocolate chips over the dough.
11. Roll up the dough tightly, starting from the long side.
12. Cut the rolled dough into 12 equal pieces.
13. Place the pieces in the prepared baking dish.
14. Cover the dish with plastic wrap and let the dough rise for another 30 minutes.
15. Bake the lardy cake for 25-30 minutes, or until golden brown.
16. Let the cake cool for 10 minutes before serving.
Time:
Preparation time: 2 hours
Cooking time: 25-30 minutes
5. Temperature:
375°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 420
Fat per serving: 22g
Saturated fat per serving: 11g
Cholesterol per serving: 65mg
Sodium per serving: 200mg
Carbohydrates per serving: 49g
Fiber per serving: 2g
Sugar per serving: 16g
Protein per serving: 7g
Substitutions for ingredients:
- You can use vegetable shortening instead of lard.
- You can use milk chocolate chips instead of semi-sweet chocolate chips.
Variations:
- You can add chopped nuts or dried fruit to the filling.
- You can sprinkle the top of the cake with powdered sugar or drizzle with melted chocolate.
Tips and tricks:
- Make sure the milk is warm, but not too hot, or it will kill the yeast.
- You can use a kitchen thermometer to check the temperature of the milk.
- Make sure the dough is well-kneaded to ensure a soft and fluffy cake.
- You can use a serrated knife to cut the rolled dough into pieces.
Storage instructions:
- Store the lardy cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the lardy cake, wrap it in foil and heat in a 350°F oven for 10-15 minutes.
Presentation ideas:
- Serve the lardy cake warm with a scoop of vanilla ice cream.
Garnishes:
- Sprinkle the top of the cake with powdered sugar or drizzle with melted chocolate.
Pairings:
- Serve the lardy cake with a cup of hot coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Whipped cream
Troubleshooting advice:
- If the dough doesn't rise, it may be because the yeast is old or the milk was too hot.
- If the cake is too dry, you may have overbaked it.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the lardy cake in an airtight container to prevent contamination.
Food history:
- Lardy cake is a traditional English pastry that dates back to the 17th century.
Flavor profiles:
- The lardy cake is sweet and buttery, with a hint of cinnamon and nutmeg.
Serving suggestions:
- Serve the lardy cake as a dessert or a sweet breakfast pastry.
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