Wiltshire Lardy Cake is a quintessential British bakery item, distinct from its American namesake. This recipe yields a soft, slightly sweet bread studded with currants or raisins and flecked with sweetened lard, creating a tender crumb and rich flavor. It is perfect for afternoon tea, paired with a cup of Earl Grey or breakfast coffee. The combination of dried fruit and savory-sweet lard offers a unique texture that is both comforting and satisfying. This recipe is ideal for weekend baking, requiring only simple pantry staples and a bit of patience for rising. Serve warm with butter or cold as a snack.
Wiltshire Lardy Cake
Description
Wiltshire Lardy Cake is a quintessential British bakery item, distinct from its American namesake. This recipe yields a soft, slightly sweet bread studded with currants or raisins and flecked with sweetened lard, creating a tender crumb and rich flavor. It is perfect for afternoon tea, paired with a cup of Earl Grey or breakfast coffee. The combination of dried fruit and savory-sweet lard offers a unique texture that is both comforting and satisfying. This recipe is ideal for weekend baking, requiring only simple pantry staples and a bit of patience for rising. Serve warm with butter or cold as a snack.Ingredients
Directions
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In a large mixing bowl, combine the strong white bread flour, salt, and sugar.
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Stir in the currants or raisins, ensuring they are evenly distributed throughout the dry ingredients.
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In a separate small bowl, dissolve the yeast in the warm water (or milk and water mixture). Let stand for 5 minutes until foamy.
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Pour the yeast mixture and the melted lard into the flour mixture.
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Mix until a soft dough forms. If it is too dry, add a little more warm liquid; if too wet, add a sprinkle of flour.
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Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
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Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
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Preheat the oven to 350&# 194;°F (175ðC). Grease a 1-pound loaf tin.
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Punch down the risen dough and shape it into a loaf. Place it into the prepared tin.
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Cover and let rise for another 30 minutes, until the dough reaches the top of the tin.
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Bake for 30-35 minutes, or until the cake is golden brown and sounds hollow when tapped on the bottom.
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Remove from the oven and let cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 204.9kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 2438.6mg102%
- Total Carbohydrate 43.1g15%
- Dietary Fiber 1.4g6%
- Sugars 0.1g
- Protein 7.4g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Traditionally, "sweet lard" is used in Wiltshire Lardy Cakes, which is lard mixed with sugar. If you cannot find sweet lard, mix 1/2 oz of sugar with the melted lard before adding it to the dough.
You can substitute the lard with butter for a dairy-based version, though the texture will be slightly different. Ensure the butter is melted but not hot enough to kill the yeast.
This cake is best served fresh or slightly warmed. It keeps well in an airtight container for up to 3 days.
If using dried fruits that are very dry, soak them in warm water or tea for 10 minutes before adding them to the dough, then drain well.
