( recipe )
Cotswold lardy cake
(SERVES 4)
INGREDIENTS For the dough
H
aving been head chef at The Lamb Inn for nine- and-a-half years, I still like to think that I am
learning every day, looking at new dishes and ingredients. I genuinely enjoy finding and experimenting with new flavours, although I have just as much fun re-discovering some of the traditional favourites that have been put on the back burner and adding my own contemporary twist. When looking for something special to give our Champagne and Strawberries Afternoon Tea a Cotswold feel, I came across the lardy cake. I decided to have a go using the dough we use to make our fresh bloomers and tear-and- share bread for the restaurant. Although I originally had some scepticism, I thought this could be a winner, as it doesn’t need much extra preparation – except for the added ingredient of long- forgotten lard, and I could always use that for my roasting as well! So off I went, tweaking a recipe I
had found and adding fresh vanilla and sultanas instead of currants to soak up all the flavour. It turned out a treat, winning over even the most cynical of doubters, and was soon introduced to The Lamb Inn’s new-look Cotswold Afternoon Tea menu. The lardy cake is back!
✱ THE LAMB INN, Sheep Street, Burford, OX18 4LR; 01993 823155;
www.cotswold-inns-hotels.co.uk
180ml warm water (about 38C) 3 tsp dried yeast 1½ tsp salt 3 tsp sugar
2 tbsp olive oil, butter or lard (or the fat of your choice)
375g strong white flour
3 tsp milk powder (optional)
For the lardy cake 200g softened lard, plus extra for greasing
1 vanilla pod, deseeded 250g Demerara sugar 100g sultanas
2 x 15cm cake tins or pie dishes (I use a heavy bottomed frying pan called ‘old faithful’).
METHOD
– Start by making the dough. Mix the water, yeast, salt, sugar and fat together. Leave for about 10 minutes, making sure you give it plenty of space in the bowl to react as it’s alive – and wants to escape! – Place the flour and milk powder into a different bowl and make a well in the centre, add in the water and yeast mixture and mix together until dough-like – it should form a ball and leave the sides of the bowl clean. This can also be done in a food mixer with a dough hook – just use a low speed. Leave in the bowl at room temperature, covered with a tea towel, for about 30 minutes. – Preheat the oven to 190C/375F/ gas mark 5 and grease 2 x 15cm cake tins or pie dishes. – To transform the dough into a lardy cake, mix together the lard, vanilla seeds and sugar until it’s all fully incorporated. – Cut the dough into two balls, and roll each ball out about 5mm thick. – Roughly divide the lard mixture into 4 portions. Use 1 portion of the lard mixture to spread over the rolled-out balls of dough, pretty much as if you were buttering a piece of bread. Leave for 2-3
minutes and repeat the spreading process twice more. – Sprinkle the sultanas around the edges of each of the rolled-out dough circles. Fold the edges of the dough circles into their middle and repeat until 2 balls are created. – Roll out each ball again to about 1cm thick. Repeat the folding process twice more. – Divide the 4th portion of the lard and sugar mixture into 2 and place a dollop in the centre of each of the greased tins. – Place each rolled out dough ball on top of the dollops of lard in the tins. Place in the preheated oven for around 25 minutes – the lardy cake should be golden brown and very hot (be careful, as the lard will have melted). Leave to cool in the tin for about 20 minutes, then turn out and eat while warm. – This cake keeps for a couple of days, but also freezes very well.
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