Lardy Cake.
You can have Lardy Cake using 10 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Lardy Cake
- It's 146 g of Flying Sponge Mix.
- It's 153 g of White flour.
- You need 17 g of Rye Flour.
- Prepare 31 g of Water.
- It's 1-2 of Eggs.
- It's 89 g of Butter.
- It's 105 g of Light Brown Sugar.
- It's 5 g of Salt.
- You need 1 g of Mixed Spice.
- Prepare 100 g of Raisins.
Lardy Cake instructions
- Ensure that you have followed the instructions to make the Flying Sponge and then line a baking tin with baking parchment.
- Break an egg into a bowl, mix and weigh it, you're looking for 34g of egg, if it's not enough then add another egg..
- Add all the dry ingredients to a bowl along with 9g of butter, 5g of Brown sugar, 34g of egg mix, the salt, water and the Flying sponge mix. Mix together well then knead for 10 minutes.
- Put the dough in a bowl and cover to bulk and prove for 45 mins in a warm place.
- In a second bowl mix the 100g sugar, 80g butter, mixed spice and raisins to create a gooey filling. You can add more mixed spice if you like your cakes a bit more punchy in flavour.
- Once the dough has doubled turn it out onto a lightly floured surface then roll it into a rectangle approx 10cm x 20cm.
- Place the filling in the centre of the dough and spread out so that you roughly cover a central half of the dough, ensure that you cover up to the edge as much as possible.
- Fold the two sides in so that they meet in the middle then re-roll the dough out so that it's about 50cm long.
- Perform a book fold with the dough by folding the top third down and the bottom third up..
- Sprinkle the top with sugar, place in the lined baking tin, cover and prove for 1 hour.
- Bake at 180C for 20 minutes then remove and allow to cool before eating.
