Ingredients
Ingredients for the dough
- 560 g strong bakers flour
- 50 g lard
- 1 pinch sea salt
- 300 g warm water
- 10 g Dried yeast or 20g fresh
For the sweet filling
- 500 g caster sugar
- 400 g lard
- 100 g sultanas and raisins
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Line either 2 x15cm cake tins or enamel pie dishes with baking paper. Or one rectangle tray and follow the method without dividing the dough.
2. Put water and yeast into bowl – mix speed 2 for 20 seconds
3. Add flour, lard and salt. Mix speed 6 for 5 seconds
Knead on
"Dough mode" for 1.5 - 2 minutes4. Wrap in thermomat or place in an oiled bowl an cover with gladwrap.
5. Leave to prove for ½ an hour or until doubled in size.
Whilst dough is proving:-
6. Place lard and sugar into bowl, mix on speed 5 for 5-10 seconds until combined, may need scraping down and mixing again.
7. When the dough has risen after proving, divide into 2 pieces, roll into a ball and then roll out either on thermomat or floured surface into a disc shape to around 20cms.
8. Spread a layer of the sweet filling onto each dough shape, then fold the dough by taking an outside edge and pulling into the middle, your circle now has a straight edge with a corner at each end. Looking at it clockwise, take the bottom corner and pull the corner into the middle and push the dough down with your palm. Now working clockwise pick up the bottom corner and continue to work your way around, pulling the bottom corner into the centre until you’ve worked your way all around.
9. Roll the dough out again and then spread the sweet filling on again, reserving a tablespoon or so for later. Sprinkle with the raisins and sultanas and then fold again as per the previous step. Roll again so that it fits into the cake tins but don’t put them in yet.
10. Put the reserved sweet filling into the bottom of each tin making sure you get the sides too and then sprinkle a generous amount of caster sugar over the sweet filling mixture. Place the dough on top with the folded side on the top and leave in a warm place for approx. 2 hours to rise.
11. After 2 hours, preheat the over to 190 degrees (fan oven) or 210 degrees (not fan oven) or gas mark 6 ½. Bake for approx. 45 minutes and check by lifting the cake from the tin using a pallet knife and the cake is golden all over. This can burn easily, so if not quite cooked underneath, place some foil over the top to prevent from burning if already golden. To make sure that it bakes well and caramelizes, place on a baking tray or pizza stone but be careful that it doesn’t burn.
12. Once golden and cake lifts easily from the base, leave to cool in the tin. After approx. half an hour, turn out onto a board/baking paper/serving tray and serve with the bottom side up.
When cooled, if you can last that long, slice and enjoy!!
For the dough
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This looks to be a good recipe, but to be a true West-Country Lardy Cake there would need to be at least 250g of currants and 100g of sultanas, or preferably 400g of mixed fruit (including peel). Also, the sugar used in the filling should be soft brown sugar and there should be a good heaped teaspoon of mixed spice. Also, the cake should not be left in the tin to cool - it needs to be turned out immediately after it is taken out of the oven so that the hot, liquid filling is allowed to flow over the cake and form a caramelized glaze.
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