Ingredients with Measurements:
- 500g strong white bread flour
- 7g fast-action yeast
- 1 tsp salt
- 50g caster sugar
- 150g unsalted butter, softened
- 150g lard
- 200ml whole milk
- 2 large eggs
- 1 orange, zest only
- 100g ground almonds
- 100g chopped almonds
- 100g raisins
- 100g currants
- 100g candied orange peel
- 50g demerara sugar
Special equipment needed:
- 9-inch square cake tin
- Parchment paper
- Rolling pin
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, yeast, salt, and caster sugar. Mix well.
2. Add the softened butter and lard to the bowl and rub it into the flour mixture until it resembles breadcrumbs.
3. In a separate bowl, whisk together the milk, eggs, and orange zest.
4. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
5. Turn the dough out onto a floured surface and knead for 10 minutes until smooth and elastic.
6. Place the dough back into the mixing bowl, cover with a tea towel, and leave to rise in a warm place for 1 hour.
7. Preheat the oven to 180°C/350°F/gas mark 4.
8. Grease a 9-inch square cake tin and line with parchment paper.
9. Roll out the dough into a rectangle shape, approximately 1cm thick.
10. Sprinkle the ground almonds, chopped almonds, raisins, currants, and candied orange peel over the dough, leaving a 1cm border around the edges.
11. Roll the dough up tightly, starting from the longest edge, and pinch the seam to seal.
12. Cut the rolled dough into 12 equal slices.
13. Arrange the slices in the prepared cake tin, cut side up, in a 3x4 pattern.
14. Sprinkle the demerara sugar over the top of the cake.
15. Bake in the preheated oven for 35-40 minutes until golden brown and cooked through.
16. 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
Total time: 1 hour 10 minutes
Temperature:
Preheat the oven to 180°C/350°F/gas mark 4.
Serving size:
This recipe makes 12 servings.
Nutritional information:
Calories per serving: 503
Fat: 29g
Saturated Fat: 11g
Carbohydrates: 52g
Sugar: 19g
Fiber: 3g
Protein: 9g
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 any other type of milk.
- Raisins and currants can be substituted with any other dried fruit.
- Candied orange peel can be substituted with candied lemon peel or mixed peel.
- Demerara sugar can be substituted with brown sugar.
Variations:
- Replace the orange zest with lemon zest for a different flavor.
- Add a teaspoon of cinnamon to the dough for a spiced version.
- Replace the almonds with hazelnuts or pecans.
- Add a tablespoon of brandy or rum to the fruit mixture for a boozy version.
Tips and tricks:
- Make sure the butter and lard are softened before rubbing them into the flour mixture.
- Knead the dough for the full 10 minutes to ensure it is smooth and elastic.
- Leave the dough to rise in a warm place to help it rise faster.
- Use a serrated knife to cut the rolled dough into slices to prevent squishing the dough.
- Sprinkle the demerara sugar over the cake just before baking to prevent it from melting into the dough.
Storage instructions:
Store the cooled cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated oven at 180°C/350°F/gas mark 4 for 5-10 minutes until warmed through.
Presentation ideas:
Serve the cake sliced on a cake stand or plate.
Garnishes:
Dust the cake with powdered sugar before serving.
Pairings:
Serve the cake with a cup of tea or coffee.
Suggested side dishes:
The cake can be enjoyed on its own as a sweet treat.
Troubleshooting advice:
- If the dough is too dry, add a little more milk.
- If the dough is too wet, add a little more flour.
- If the cake is browning too quickly, cover it with foil for the remaining baking time.
Food safety advice:
- Make sure to wash your hands before handling food.
- Use separate cutting boards and utensils for raw and cooked foods.
- Store the cake in an airtight container to prevent contamination.
Food history:
Lardy cake is a traditional English pastry that originated in the West Country. It is made with lard, flour, sugar, and dried fruit and is often eaten as a sweet treat with a cup of tea.
Flavor profiles:
The orange and almond lardy cake has a sweet and nutty flavor with a hint of citrus from the orange zest.
Serving suggestions:
Serve the cake warm or at room temperature with a cup of tea or coffee.
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Region: British