Summary of "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.
Category
Cooking
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