Recipes>Cake Recipes
Lardy Cakes
by Linda Collister from The Great British Bake Off: How to Turn Everyday Bakes into Showstoppers
Makes 10
From the GBBO recipe book, these traditional lardy cakes have a sweet, crispy outer and lightly spiced filling. Serve warm with homemade cinnamon sugar.
Discover more delicious Cake recipes
From layer cakes to loaves
From the book
The Great British Bake Off: How to Turn Everyday Bakes into Showstoppers
Linda Collister
The Great British Bake Off: How to Turn Everyday Bakes into Showstoppers
Showstopping recipes from the Great British Bake Off
Sweet and savoury bakes from your favourite judges and bakers
Fail-safe recipes for every occasion
Buy From
Introduction
With their crisp, sweet exteriors, light and flaky crumb and spicy, fruit-filled centres, these are high-class lardy cakes.
Tags
Ingredients
| For the dough: | |
|---|---|
| 170ml | milk, plus extra for brushing |
| 40g | unsalted butter, cubed |
| About 375g | strong white bread flour |
| 1 tsp | salt |
| 2 tbsp | caster sugar |
| 9g | fast-action dried yeast (from 2 x 7g sachets) |
| 1 | small egg, at room temperature |
| For the filling: | |
| 250g | lard, at room temperature |
| 200g | caster sugar |
| ¾ tsp | ground cinnamon |
| 150g | dried mixed fruit, soaked in 2 tbsp water |
| To finish: | |
| caster sugar and ground cinnamon |
Essential kit
You will need 1-3 non-stick 4-hole Yorkshire Pudding tins.
Method
Gently warm the milk with the butter until the butter melts, then set aside to cool to lukewarm. Mix the flour with the salt, sugar and yeast in a large mixing bowl or the bowl of a large free-standing electric mixer. Whisk the egg into the buttery milk until combined, then add to the bowl. Work the mixture with your hand, or the dough hook attachment, to make a very soft but not sticky dough. If necessary, gradually work in extra flour a tablespoon at a time.
Turn out the dough onto a lightly floured worktop and knead thoroughly by hand for 10 minutes, or 5 minutes with the dough hook on low speed. Return the dough to the clean bowl, cover with clingfilm and leave to rise in a warm place for about 1 hour until doubled in size.
Meanwhile, mash the soft lard with the sugar and cinnamon on a large plate to make a soft, very spreadable paste. Divide it into 20 (this makes it easier to use later).
Punch down the risen dough to deflate, then divide into 10 equal portions. Shape each into a neat ball. Roll out one of the balls on a lightly floured worktop to a circle about 14cm across. Spread with one portion of the lard mixture (as if you were buttering bread). Fold about one-sixth of the edge of the circle into the centre. Repeat the folding all the way around, rotating the circle, so it becomes a hexagon. Roll out to a 14cm circle again. Repeat with the other 9 balls of dough. Cover the circles with a sheet of clingfilm and leave to rest for 10 minutes.
Uncover the circles and spread each with another portion of the lard mixture, then top with the dried fruit mixture (drain off any excess liquid first). Fold the edges of each circle to make hexagons as before.
Place each hexagon, with the side with the folded edges uppermost, into a hole in your prepared tin(s) (you will need 1-3 non-stick 4-hole Yorkshire Pudding tins). Cover lightly with clingfilm and leave in a warm place to rise for about 45 minutes until doubled in size. (If you have only one 4-hole tin you can bake in batches; spread the rest of the prepared lardy cakes on a baking sheet lined with baking paper and keep them, lightly covered, in a cool spot so they rise slowly, then bake them in batches in the prepared tin.) Towards the end of the rising time preheat the oven to 200°C/400°F/gas 6.
Brush the lardy cakes lightly with milk and bake for 15 minutes until golden brown. Turn off the oven, and quickly open and close the oven door (to let out a bit of heat and steam). Leave the cakes in the oven for 5 minutes. Cool in the tin for 10 minutes, then turn out onto a wire rack. Sprinkle with sugar and cinnamon and leave until just warm before eating. Best the same day.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Cake Recipes
View all
Mary Berry’s The Ultimate Chocolate Roulade
by Mary Berry from Mary 90: My Very Best Recipes
Pistachio Yule Log
by Philip Khoury from Beyond Baking
More Family Friendly Recipes
View all
The Batch Lady’s Sausage and Cranberry Breakfast Muffin Rolls
by The Batch Lady from The Batch Lady Saves Christmas
The Batch Lady’s Roast Turkey
by The Batch Lady from The Batch Lady Saves Christmas
More British Recipes
View all
Air Fryer Mince Pie Lattice Slice
by Clare Andrews from The Ultimate Air Fryer Cookbook: 15 Minute Feasts
The Batch Lady’s Sausage and Cranberry Breakfast Muffin Rolls
by The Batch Lady from The Batch Lady Saves Christmas
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
