Lardy Cake Sponge Recipes

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LARDY CAKE



Lardy cake image

This recipe has a generous amount of dried fruit in a rich dough that's lighter and less sweet than most shop-bought lardy cakes.

Provided by Paul Hollywood

Categories     Cakes and baking

Yield Makes 12 slices

Number Of Ingredients 9

450g/1lb strong white flour
1 tsp salt
2 x 7g sachets instant yeast
75g/2½oz lard
300ml/10½fl oz water
75g/2½oz butter
225g/8oz mixed dried fruit including mixed peel
50g/1¾oz soft brown sugar
extra flour for dusting

Steps:

  • Mix together the flour, salt and yeast in a mixing bowl. Rub in 20g/¾oz of the lard using your fingertips until there are no pieces of lard visible.
  • Add three-quarters of the water and hand-mix the flour into the water to form a dough. Add as much of the remaining water as you need to get a dough that is soft and leaves the sides of the bowl clean.
  • Tip the dough onto a lightly floured surface and knead for 5-10 minutes, or until the dough is smooth. Place in a clean bowl, cover and leave to rise until doubled in size. This depends on the temperature of the room, but should take 1-2 hours.
  • Tip the dough onto a floured work surface and roll into a rectangle about 20x50cm/8x20in and about ½cm thick.
  • Dot a third of the remaining lard and a third of the butter over the surface of the dough. Scatter over a third of the fruit and a third of the sugar. Fold the top third of the dough down and the bottom third up so that the dough is folded in three and roughly square. Turn the dough a quarter turn. Roll out and repeat the out process twice more, to use up all the lard and fruit.
  • Line a 23x23cm/9x9in square loose bottomed tin with baking parchment. Roll out the dough to fit the tin and place it inside. Cover with clingfilm, or place inside a large plastic bag, and leave to rise for 30 minutes. Preheat the oven to 220C/425F/Gas 7.
  • Bake for 30-35 minutes, or until golden-brown.
  • Leave to cool slightly before removing from the tin. Cut into squares and serve warm or cold, with butter.

LARDY CAKE SPONGE



Lardy Cake Sponge image

Sponge is a mixture of yeast, flour, and water that, when allowed to sit, bubbles and ferments; used in bread, it imparts a tangy flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes about 3 1/2 cups

Number Of Ingredients 4

1 1/2 cups warm water (about 110 degrees)
1/2 teaspoon active dry yeast
3 1/2 cups all-purpose flour
Vegetable oil, for bowl

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, combine 1/4 cup warm water and the yeast. Let stand until foamy, about 10 minutes.
  • Add remaining 1 1/4 cups warm water and the flour; mix on low speed, 2 minutes; the sponge should feel like a very wet dough.
  • Place sponge in a lightly oiled bowl. Cover with plastic wrap, and let stand at room temperature for 24 hours. Store sponge, refrigerated, up to 1 week, or freeze in plastic for up to 3 months. Bring sponge to room temperature before using.

SOUR LARDY CAKE DOUGH



Sour Lardy Cake Dough image

Martha developed this dough for lardy cake after a visit to Northern England, where the dessert is a traditional holiday treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for 2 cakes

Number Of Ingredients 7

1 1/2 cups warm water (about 110 degrees)
5 teaspoons active dry yeast
3 cups Lardy Cake Sponge, pulled into small pieces
4 cups bread flour
1 tablespoon salt
All-purpose flour, for dusting
Vegetable oil, for bowl

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, combine 1 cup warm water and the yeast. Let stand until creamy, about 10 minutes. Add remaining 1/2 cup warm water and the sponge. Mix on low speed until combined, about 2 minutes.
  • In a medium bowl, combine flour and salt. Add to yeast mixture, and mix on low speed, 1 minute. Change attachment to dough hook, and mix on medium-low speed until dough is smooth and just sticks to your fingers when squeezed, about 8 minutes.
  • Lightly flour a work surface. Turn out dough, and knead 4 or 5 turns into a ball. Place dough, smooth side up, in a lightly oiled bowl, and cover with plastic wrap. Let rise in a warm place until dough has doubled in bulk and is slightly blistered and satiny, about 1 hour.
  • Punch dough down, and fold over 4 or 5 times. Place folded side facedown in bowl. Cover, and let rise again in a warm place until doubled in bulk and satiny, about 50 minutes. Divide dough in half, and wrap in plastic until ready to use.

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