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Before you jump to Lardy Cake recipe, you may want to read this short interesting healthy tips about Here Are A Few Simple Reasons Why Eating Apples Is Good.
More than likely you have heard that you should be eating an apple a day but did you ever wonder why this is important? You might know individuals that live by this and also request that their children live by this guideline as well. This idea is known all over the world and people just take it as fact without knowing if this is in fact true. You will be pleased to know that we have completed a little research, and we are going to teach you why this is considered a miracle fruit.
More than likely you’ve heard of Cornell University, well these people did their own study on how apples will benefit an individuals brain. This study indicated that the ingredients in apples are able to help keep your brain cells from deteriorating as we age. Not to mention thanks to this ingredient in apples, they’re able to actually reduce Alzheimer’s symptoms.
And now you know why individuals tell you that you should eat an apple every day. The benefits we covered are only a few of the benefits that eating apples can provide. Every one of the benefits would take us to much time to include in this article, but the information is out there. When you go shopping again, be sure to buy quite a few apples, their in the produce isle. These apples could end up helping you to live a longer and healthier life.
*We hope you got benefit from reading it, now let’s go back to lardy cake recipe. To cook lardy cake you need 12 ingredients and 11 steps. Here is how you cook it. *
The ingredients needed to make Lardy Cake:
- Use 25 g lard
- Prepare 500 g Strong white flour
- Prepare 7 g fast action yeast
- Prepare 15 g suger
- Take 5 g salt
- Prepare 200 ml Water
- You need 100 ml Milk
- Get Filling:
- You need 120 g lard
- You need 75 g sultanas
- Take 75 g raisins
- Use 90 g sugar
Steps to make Lardy Cake:
- Grease a loaf tin
- Warm milk and water in microwave for 1minute
- Added 25g lard and 15g suger and stir to disolve
- Add yeast to liquid and leave for 10minutes to check yeast blooms
- Place flour, salt and liquid into a stand mixer using the dough hook attachment on min speed once all added kneed for up to 10 minutes (you can do this by hand if so slowly add liquid as you bring together)
- Transfer to a lightly oil bowl and set aside to raise until it has doubled in side approximately 1 hour
- On a lightly floured surface place the dough and roll flat
- 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.
- Place in the geased tin and cover allowing it to raise again for 30 minutes
- Preheat the oven to 210°C/190°C fan.
- Bake for 30–40 minutes until crisp and golden on top and cooked through. If the loaf seems to be browning too much, lay some baking parchment over the top until fully cooked. Cool in the tin. - I find adding a little water to the bottom of the oven at the start to generate steam helps.
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