Ingredients with Measurements:
- 500g strong white bread flour
- 10g salt
- 10g instant yeast
- 50g caster sugar
- 100g unsalted butter, softened
- 300ml whole milk, warmed
- 200g lard, softened
- 100g currants
- 1 lemon, zested
- 100g icing sugar
- 2 lemons, juiced
Special Equipment Needed:
- 1 large mixing bowl
- 1 stand mixer with dough hook attachment (optional)
- 1 rolling pin
- 1 9-inch round cake tin
- Parchment paper
Step-by-Step Instructions:
1. In a large mixing bowl, combine the flour, salt, yeast, and caster sugar.
2. Add the softened butter and mix until it resembles breadcrumbs.
3. Gradually add the warm milk and mix until a dough forms.
4. Knead the dough for 10-15 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment to knead the dough.
5. Cover the dough with a damp cloth and let it rest for 1 hour in a warm place until it has doubled in size.
6. Preheat the oven to 180°C/350°F.
7. Grease a 9-inch round cake tin and line it with parchment paper.
8. Roll out the dough on a floured surface into a rectangle shape.
9. Spread the softened lard over the dough, leaving a 1-inch border around the edges.
10. Sprinkle the currants and lemon zest over the lard.
11. Roll the dough tightly from the long side, making sure to seal the edges.
12. Cut the rolled dough into 1-inch slices and arrange them in the prepared cake tin.
13. Bake for 45-50 minutes until the cake is golden brown and cooked through.
14. While the cake is still warm, mix the icing sugar and lemon juice together to make a drizzle.
15. Drizzle the lemon icing over the warm cake and let it cool completely in the tin.
16. Once cooled, remove the cake from the tin and serve.
Time:
Preparation time: 30 minutes
Resting time: 1 hour
Cooking time: 45-50 minutes
Temperature:
Preheat the oven to 180°C/350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 490
Fat: 24g
Carbohydrates: 59g
Protein: 8g
Sodium: 416mg
Sugar: 21g
Substitutions for ingredients:
- Currants can be substituted with raisins or sultanas.
- Whole milk can be substituted with semi-skimmed or skimmed milk.
- Lard can be substituted with vegetable shortening or butter.
Variations:
- Add chopped nuts or dried fruit to the filling for added texture and flavor.
- Substitute the lemon drizzle with a vanilla glaze or a caramel sauce.
Tips and Tricks:
- Make sure the lard and butter are softened before spreading them on the dough.
- Use a sharp knife to cut the rolled dough into slices to prevent squishing.
- Let the cake cool completely in the tin before removing it to prevent it from falling apart.
- Store the cake in an airtight container at room temperature for up to 3 days.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 180°C/350°F for 5-10 minutes until warmed through.
Presentation Ideas:
Serve the cake on a cake stand or plate and dust with icing sugar for added decoration.
Garnishes:
Garnish the cake with fresh berries or whipped cream for added flavor.
Pairings:
Serve the cake with a cup of tea or coffee for a delicious afternoon treat.
Suggested Side Dishes:
This cake is best served on its own as a sweet treat.
Troubleshooting Advice:
- If the dough is too sticky, add more flour.
- If the cake is browning too quickly, cover it with foil halfway through baking.
Food Safety Advice:
- Make sure to wash your hands and all equipment before starting to prevent contamination.
- Store the cake in an airtight container to prevent it from going stale.
Food History:
Lardy cake is a traditional English pastry that originated in the West Country. It is made with bread dough, lard, and dried fruit and is often served as a sweet treat with tea or coffee.
Flavor Profiles:
This lemon drizzle lardy cake is sweet and tangy with a rich, buttery flavor.
Serving Suggestions:
Serve this cake as a sweet treat with tea or coffee for an indulgent afternoon snack.
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Region: British