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#10 Lard Cake

Posted: Mon Jul 02, 2012 2:05 pm
by Paul
Mellow Baker's second foray into the Fat of the Land section - the first was Flaky Butter Buns - calls up the Lard Cake. It uses white bread flour only, a white flour levain as well as a little commercial yeast. It's secret weapon is a little pork lard which Dan strongly suggests you obtain unadulterated from your local butcher and avoid the store-shelf lard block for better flavour.

Dig into this bread on page 158.

Re: #10 Lard Cake

Posted: Tue Jul 03, 2012 3:21 am
by Autolyse
I think I have to give this a go!! Hey, what's a bit more lard on the hips ???? :-)
... Note to self...call butcher first thing tomorrow :-)

Re: #10 Lard Cake

Posted: Tue Jul 03, 2012 11:57 am
by garlicbuddha
:D I'll pass on this one being a veggie but will be intrigued to read about people's efforts as the photo in the book looks interesting...

Re: #10 Lard Cake - Hackney Girl's effort

Posted: Tue Aug 28, 2012 12:06 am
by HackneyGirl
Lardy carke is a childhood favourite of mine. So I was looking forward to this.
Amazingly, given the amount of sugar in it, it tasted much less sweet than I remember.
But fun to make.