The British James Martin Lardy Cake contains white flour, lard, butter, mixed dried fruit, and brown sugar. Soft and fluffy, it tastes rich and luscious. The name “Lardy Cake” stems from the lard that gives it its particular flavor and moistness. It is often eaten for breakfast or dessert.
Try More James Martin Recipes:
💗 Why You’ll Be Glad You Tried This Recipe
- Flavors That capture lard, butter, mixed dried fruit, and soft brown sugar create a rich, decadent taste that will leave you wanting more.
- Soft And Fluffy Texture. Strong white flour and instant yeast give the Lardy Cake a light, airy texture that makes each bite delicious.
- Easy To Make. With basic ingredients and clear instructions, this James Martin Lardy Cake recipe is easy for beginners and experts to enjoy.
- Versatile Treat. Lardy Cake is a flexible delicacy that may be eaten for breakfast, lunch, or dessert, making it a great addition to your baking arsenal.
📜 James Martin Lardy Cake Ingredients
- 450 g/1 lb strong white flour
- 1 tsp salt
- 2 x 7g sachets instant yeast
- 75g/2½oz lard
- 300 ml/1012 fl oz water
- 75g/2½oz butter
- 225 g (8 oz) of mixed dried fruit, including mixed peel
- 50g/134oz soft brown sugar
- Extra flour for dusting
👩🍳 Instructions For James Martin Lardy Cake
- Combine the flour, yeast, and salt in a mixing bowl. Rub in 20 g (34 oz) of the lard with your fingertips until no lard remains visible.
- Add three-quarters of the water and incorporate the flour and water by hand until a dough forms. Add as much of the remaining water as necessary to achieve a soft dough that leaves the sides of the basin.
- Transfer the dough to a lightly floured work surface and knead for 5 to 10 minutes, or until smooth. Place in a clean basin, cover, and leave to rise until doubled in size. Depending on the climate of the room, this should take between one and two hours.
- Place the dough on a floured work surface and shape it into a rectangle measuring 20 by 50 centimeters by half a centimeter in thickness.
- Dot the dough’s surface with a third of the remaining tallow and a third of the butter. Spread a third of the fruit and a third of the sugar on the plate. Fold the upper third of the dough down and the lower third up so that the dough is approximately square and folded into thirds. Turn the dough one-fourth of a turn. To use up all of the lard and fruit, repeat the rolling-out procedure twice more.
- Line a 9×9-inch (23×23-centimeter) square pan with pastry parchment. The dough is rolled out to suit the pan and then placed inside. Cover with clingfilm or a large plastic bag and allow to rise for 30 minutes. Preheat the oven to 220 C/425 F/Gas 7 degrees Celsius/Fahrenheit.
- Bake for thirty to thirty-five minutes or until golden brown.
- Allow to slightly chill before removing from the pan. Cut into squares and serve with butter, either warm or chilled.
💭 Recipe Tips
- Use The Right Type Of Lard. For the right texture and flavor in your James Martin Lardy Cake, use high-quality baking lard.
- Don’t Overwork The Dough. Overmixing or kneading the dough can make a difficult, dense lard Cake. Simply blend for a soft, fluffy texture.
- Mind The Thickness. Make sure the dough is the same thickness before baking. Too thin, and it may dry out; too thick, and it may not cook through.
- Watch The Sweetness. Traditional lardy cake is sweet but watch the sugar. Sugar should be adjusted to your liking, but too much can dominate other flavors.
- Experiment With Spices. Instead of blended spices, try other spice combinations to offer your own spin. Cinnamon, nutmeg, and cardamom increase Lardy Cake’s flavor.
☕ What To Serve With Lardy Cake?
Tea or coffee goes well with Lardy Cake. You could serve it with a dollop of whipped cream or a scoop of vanilla ice cream to make it more filling. Have fun!
🎚 How To Store Lardy Cake?
- In The Fridge. To store Traditional James Martin Lardy Cake, allow it to cool completely, then wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.
- In The Freezer. To freeze, wrap individual slices or the whole cake tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months.
🥵 How To Reheat Lardy Cake?
- In The Microwave. One of the fastest and easiest warming methods heat the food on medium power in a microwave-safe dish with a lid or plastic wrap. Stir or rotate food halfway through to heat evenly for up 2 to 3 minutes.
- In The Oven. The oven is useful for larger quantities or crispier dishes preheat the oven to the proper temperature, place the meal in an oven-safe dish, and cover with aluminum foil to avoid drying heat it for up 5 to 7 minutes.
FAQs
How Do I Know When The Lardy Cake Is Fully Baked?
To know when the Lardy Cake is fully baked, insert a skewer into the center if it comes out clean, it’s done.
How Do I Ensure The Dough Rises Properly When Making Lardy Cake?
To ensure proper dough rising, use fresh yeast, allow enough time for proofing, and maintain a warm environment.
Is There A Gluten-free Version Of Lardy Cake?
There is no gluten-free version of Lardy Cake as it traditionally contains wheat flour.
How Do I Achieve A Golden, Crispy Top On The Lardy Cake?
To achieve a golden, crispy top on the Lardy Cake, brush it with melted butter or egg wash before baking.
James Martin Lardy Cake Nutrition Facts
Amount Per Serving
- Calories. 500 calories
- Fat. 30 grams
- Saturated Fat. 15 grams
- Carbohydrates. 60 grams
- Sugar. 30 grams
- Protein. 8 grams
- Fiber. 3 grams
James Martin Lardy Cake
Description
The British James Martin Lardy Cake contains white flour, lard, butter, mixed dried fruit, and brown sugar. Soft and fluffy, it tastes rich and luscious. The name “Lardy Cake” stems from the lard that gives it its particular flavor and moistness. It is often eaten for breakfast or dessert.
Ingredients
Instructions
- Combine the flour, yeast, and salt in a mixing bowl. Rub in 20 g (34 oz) of the lard with your fingertips until no lard remains visible.
- Add three-quarters of the water and incorporate the flour and water by hand until a dough forms. Add as much of the remaining water as necessary to achieve a soft dough that leaves the sides of the basin.
- Transfer the dough to a lightly floured work surface and knead for 5 to 10 minutes, or until smooth. Place in a clean basin, cover, and leave to rise until doubled in size.
- Depending on the climate of the room, this should take between one and two hours.
Place the dough on a floured work surface and shape it into a rectangle measuring 20 by 50 centimeters by half a centimeter in thickness. - Dot the dough’s surface with a third of the remaining tallow and a third of the butter.
- Spread a third of the fruit and a third of the sugar on the plate. Fold the upper third of the dough down and the lower third up so that the dough is approximately square and folded into thirds. Turn the dough one-fourth of a turn. To use up all of the lard and fruit, repeat the rolling-out procedure twice more.
- Line a 9×9-inch (23×23-centimeter) square pan with pastry parchment. The dough is rolled out to suit the pan and then placed inside. Cover with clingfilm or a large plastic bag and allow to rise for 30 minutes. Preheat the oven to 220 C/425 F/Gas 7 degrees Celsius/Fahrenheit.
- Bake for thirty to thirty-five minutes, or until golden brown.
- Allow to slightly chill before removing from the pan. Cut into squares and serve with butter, either warm or chilled.
Notes
- Use The Right Type Of Lard. For the right texture and flavor in your James Martin Lardy Cake, use high-quality baking lard.
- Don’t Overwork The Dough. Overmixing or kneading the dough can make a difficult, dense lard Cake. Simply blend for a soft, fluffy texture.
- Mind The Thickness. Make sure the dough is the same thickness before baking. Too thin, and it may dry out; too thick, and it may not cook through.
- Watch The Sweetness. Traditional lardy cake is sweet, but watch the sugar. Sugar should be adjusted to your liking, but too much can dominate other flavors.
- Experiment With Spices. Instead of blended spices, try other spice combinations to offer your own spin. Cinnamon, nutmeg, and cardamom increase Lardy Cake’s flavor.
James Martin Lardy Cake