Lardy Cakes how to Make Recipe Demo in the Bakery

Ingredients

• Baker’s flour (ordinary, quantity not specified)
• Castor sugar (to excess; sprinkled generously)
• ½ teaspoon salt
• ½ teaspoon vitamin C powder
• Milk (two ounces)
• Fat: two ounces white shortening (vegetarian substitute for lard; shop-bought brands like “Trek” can be used but homemade preferred)
• Yeast (2x quantity, exact amount not specified)
• Granulated sugar (for layering)
• Syrup (for glazing after baking)

Equipment

• Mixing bowl
• Dough mixer or stand mixer (optional but recommended)
• Baking tray (~8 inches, rectangular/oblong shape)
• Parchment baking sheet
• Rolling pin
• Cutter or knife for scoring
• Oven preheated to ~318°F (160°C)

Method

1. Mixing dough

• Combine flour, castor sugar, salt, vitamin C powder, milk, fat (shortening), and yeast in a bowl.
• Mix initially by hand, then transfer to a machine or mixer.
• Mix/knead for about 10 minutes until dough is well combined and smooth.

2. Resting

• Mold the dough into a ball and let it rest for at least 10 minutes to begin proofing.

3. Preparing the dough for layering

• Roll the rested dough into an oblong shape.
• Divide the dough visually into three parts (quarters and halves).
• Spread fat (lard or shortening) over two-thirds of the dough.
• Sprinkle half the granulated sugar evenly over the fat layer.
• Fold one third of the dough over the sugared fat, then fold the remaining third over that.
• Sprinkle the other half of the sugar on top before folding again.
• Press edges to seal sugar and fat inside, preventing leakage during baking.
• Roll out gently and fold again if necessary to fit the tray size; tuck under any loose bits.

4. Shaping and proofing

• Place the folded dough onto a parchment-lined baking tray.
• Cut the dough into 10 pieces (or mark divisions) for portioning.
• Rest the cut dough for 10 minutes.
• Score down the center of each piece to allow sugar to run and soak during baking.

5. Final proving

• Let the dough prove for 30 minutes to 1 hour in a warm, humid environment (covered with plastic bag if needed).

6. Baking

• Bake at around 318°F (160°C) for approximately 30 minutes.
• Avoid too high temperature to prevent burning the top.

7. Finishing

• Remove from oven carefully to avoid burns.
• Brush the hot lardy cakes with syrup to glaze the top.
• Let them cool for at least 30 minutes before handling or serving to avoid burns.
• Optionally, sprinkle castor sugar on top after cooling.

Tips & Notes

• Use good quality lard or vegetarian shortening; avoid artificial sugars like Silver Spoon as they do not work well.
• The recipe originates from 1947 and has been consistently used in the bakery.
• Folding sugar and fat into the dough layers is key to achieving the sticky, rich texture of lardy cakes.
• Press edges firmly to prevent sugar and fruit from leaking during baking.
• Scoring the dough before baking helps sugar soak to the bottom, creating a sticky finish.
• Cooling time is important to avoid burns and to let the texture set properly.

Variations

• Use white shortening instead of lard for vegetarian or vegan-friendly option.
• Some variations may include dried fruit, but this recipe focuses on the classic lardy cake.

Presenter/Channel

A bakery-based home baker presenting a traditional lardy cake recipe, emphasizing authentic ingredients and technique. No specific channel name given.