A Perfect Christmas Treat – Modern Lardy Cake
Sometimes my fellow Bread Baking Babes make me feel as ignorant as a cucumber; when Lien posted the Modern Lardy Cake on our blog, telling us that this was December’s BBB challenge, I heard a choir of eager Babes saying that they were so happy and that they had wanted to bake a Lardy Cake for ages. At least it felt like they all did and there I was, never having heard about it before and wondering about what kind of cake this could be and above all, was it difficult to make? Now that I know, I can tell you that Lien made an excellent choice because this is a great cake, it tastes very good as it is but you can experiment with lots of different fillings. And in addition to that, it is quite fun to make too! I think it probably rises more in a warmer home than mine but the taste is the same and that is good.
If you want to make this cake with us and be a Bread Baking Buddy, click over to Lien at Notitie Van Lien to get all the details. But before you do that, check out if and how the other Babes baked their Lardy Cakes:
Bake My Day – Karen
Bread Baking Babe Bibliothécaire – Katie
blog from OUR kitchen – Elizabeth
Feeding my enthusiasms – Elle
girlichef – Heather
Life’s A Feast – Jamie
Living in the Kitchen with Puppies – Natashya
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien
Paulchens Foodblog – Astrid
MODERN LARDY CAKE
from Warm Bread and Honey Cake by Gaitri Pagrach-Chandra
375 g strong white flour
1 ½ tsp active dry yeast
1 TBsp sugar
¼ tsp salt
35 g butter, melted and cooled
± 200 ml milk, warmed
100 g butter, softened
75 g soft dark brown sugar
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg
50-75 g currants or raisins (or a mix)
beaten egg, to glaze
24 cm (9 in) round cake tin (pref. a springform)
Put all the dough ingredients in a large mixing bowl and knead (preferably with a dough hook in a heavy duty mixer) until smooth and supple. Bring the dough together in a ball and return to the bowl. Cover with clingfilm and leave to rise in a warm place until doubled in size.
To make the filling butter, sugar and spices together until creamy.
Knock the risen dough back and re-knead it briefly. Roll it out to a rectangle about 50 x 25 cm (20 x 10 in). Spread the filling evenly over two-thirds of the dough sheet, leaving one outer third empty and about 4 cm (1 ½ inch) on all sides. If using, sprinkle the dried fruit over this and press down to embed. Fold the empty third over the middle third and the remaining third over this. Pinch all the edges well to seal the filling in. Cover with a sheet of clingfilm and leave to rest for about 5 minutes to relax.
Give the parcel a quarter turn and roll it into a rectangle about 30 x 15 cm (12 x 6 in). Fold into thirds again and leave to rest for 5 minutes. Repet this procedure three more times, turning the dough by a quarter turn and rolling and folding. If you find you are losing too much filling, omit the final turn.
This is a delicate, difficult and messy work as the filling oozes out in weak spots. Patch them up as good as you can and continue to work. All the oozing bits will caramelize nicely as the cake bakes. But you don’t want to loose too much filling as the laminating effect.
Grease the tin and put the dough packet in it, then flatten it with your hand to fit it in as well as possible. Cover with clingfilm and leave it to rise until almost doubled.
Meanwhile preheat the oven to 180ºC (350ºF).
Brush the dough with beaten egg, then lightly score a cross-hatched pattern onto the surface. Don’t cut into the filling. Bake for 25-30 minutes or until brown.
Remove from the oven, but leave in the tin for about 5 minutes. Carefully release the clip and turn the cake upside down on a wire rack. Remove the bottom of the tin, which will probably still be attached to it, and leave to cool further.
Eat lukewarm or cold, cut into wedges or slices.