Name: Lardy cake
Yield: For 8-12 people
Cuisine: United Kingdom
Ingredients: 5 g (⅛ oz) sea salt; 1 egg yolk + 1 tbsp milk, for egg wash; 60 g (2¼ oz) lard; 50 g (1¾ oz) candied citrus peel; 60 g (2¼ oz) white sugar; 5 tsp water; 60 g (2¼ oz) butter, at room temperature; 50 g (1¾ oz) soft brown sugar; 120 g (4¼ oz) raisins; 50 g (1¾ oz) currants; 500 g (1 lb 2 oz) strong white bread flour; 20 g (¾ oz) lard or butter, at room temperature, cubed; 15 g (½ oz) dried yeast; ½ tsp ground cinnamon; 60 g (2¼ oz) raw (demerara) sugar; 300 ml (10½ fl oz) lukewarm water

Preparation info

For
8-12
people

Difficulty
Medium

Appears in

Oats in the North, Wheat from the South

By Regula Ysewijn

Published 2020

About

Lardy cakes are known in a few regions in England. I came across them in the Cotswolds, where they are smaller and spiral-shaped, and in Oxford, where the dough is folded into a brick as in this recipe.

Ingredients

For the cake

15 g (½ oz) dried yeast
300 ml (10½

Method

For a 22 x 33 cm (8½ x 13 inch) baking tray

Add the yeast to the lukewarm water to activate it. Put the flour, sugar and cinnamon in the bowl of an electric mixer fitted with a dough hook and put the lard or butter on top. Pour half of the yeast mixture over the lard or butter, wait 1 minute and then knead for a few seconds. Add the rest of the yeast mixture. The dough will now be ver