Lardy Cake with No Lard

 

I am very fascinated with English literature, and watch a lot of Historical and Period English shows and movies. I also love watching British cooking and baking and travel shows! :)

In one of the shows I happened to come across “Lardy Cake” and was intrigued to try it out. Of course we dont eat lard, so I substituted with butter.

It turned out great, almost like Buttery Raisin Cinnamon Bread/Cake.

 

What you’ll need:

  • Whole Wheat Flour – 2 cups (plus 1/2 to 1 cup for kneading)
  • Almond Flour – 1 1/2 cups
  • Dry Active Yeast – 1 tbsp (or 1 packet)
  • Warm Water – 1 1/2 cups
  • Honey – 1 tbsp
  • Olive Oil – 1 tbsp
  • Butter – 2 tbsps
  • Sugar – 8 tbsps or as desired
  • Cinnamon Powder – 2 tsps
  • Raisins – 1 cup

Method:

1. In a large mixing bowl, add the yeast and 1 1/2 cup warm water (110 deg – I microwaved for 1 minute. Make sure that the water is not too hot, it might kill the yeast). Dissolve yeast and let sit for about 5 minutes. It should fully dissolve and start to make small bubbles.

2.  Sift in the Flour. Add the Honey and Olive Oil. Mix the dough until it comes together. Knead for another 5 minutes adding additional flour as needed. The dough will be elastic and bounce back when poked.

3. Grease the bowl and place the mixed dough. Coat dough with oil. Cover bowl tightly with a plastic wrap and set aside for 1 -2 hour in a warm place.  It should have doubled in size.

4. Roll the dough into a rectangle on a floured surface. Spread Butter over it and top with Sugar, Cinnamon and Raisins. Use half quantities of each and save the other half. Fold the dough. Cover with wrap and let it rest for about 10 minutes.2017-05-01_20-02-12_4332017-05-01_20-03-33_6762017-05-01_20-04-11_7612017-05-01_20-05-54_035

5. Roll the dough again into a rectangle on the floured surface. Use the remaining half and spread the Butter over and top with Sugar, Cinnamon and Raisins. Fold the dough again.

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6. Place in a baking dish or bread pan and score the top in a criss-cross pattern with a sharp knife. Rest for 1/2 to 1 hr covered. Top with some butter before baking.

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7. Bake in a preheated oven at 425F for 30 to 35 minutes. Enjoy!!

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