| Prep: 20 mins | Cook: 35 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 843 | 48g | 18g | 100g |
| sugars | fibre | protein | salt |
| 47g | 5g | 9g | 0.67g |
About Gluten-Free Lardy Cake
Welcome to the indulgent world of Gluten-Free Lardy Cake. Brimming with history and bursting with rich, sweet flavor, this traditional British confection has been reimagined to satisfy every gluten-free gourmet adventurer out there. Plunge into its tender crumb, sticky-sweet filling, and an enticing aroma that promises a delightful treat for your taste buds.
The Origin of Lardy Cake
Lardy cake, also known as lardy bread, lardy johns, or dough cake, originated in the west of England, specifically in parts of Berkshire, Hampshire, Wiltshire, and Oxfordshire. Traditionally baked on special occasions, this cake was made by combining bread dough with lard, sugar, and dried fruits—an authentic recipe that can still be found today.
A Gluten-Free Take on Tradition
Our Gluten-Free Lardy Cake represents a splendid marriage between tradition and modern dietary needs. By replacing traditional all-purpose flour with gluten-free alternatives, and incorporating xanthan gum to lend structure and elasticity, we have successfully reinvented this classic to suit a wider audience.
This gluten-free version retains the distinct and delightful components of the original: A tender, lightly sweet bread base; an indulgent filling where the lard accentuates the muscovado sugar, cinnamon, and plump raisins; and an utterly irresistible caramelized exterior.
Pairing Suggestions
While our Gluten-Free Lardy Cake can stand as a satisfying indulgence on its own, it also pairs excellently with a cup of strong English breakfast tea for an afternoon elevenses. For a decadent dessert, slicing a warm piece and serving it with a scoop of vanilla ice cream or a dollop of clotted cream can elevate the experience.
For those with a savory palate, the cake’s sweet-savory balance works wonderfully with aged cheddar cheese, matching the rustic English roots of the traditional Lardy Cake. Here is a guide to choosing the perfect aged Cheddar.
For an unconventional culinary adventure, the Gluten-Free Lardy Cake also makes a unique companion to foie gras, akin to its sweet pairings in French cuisine.
Ultimately, the beauty of this Gluten-Free Lardy Cake lies in its versatility, and we encourage you to experiment and discover your own perfect pairing. Enjoy!
What You’ll Need
- 1 1/2 cups gluten-free all-purpose flour
- 1/4 cup xanthan gum
- 1 cup warm water (110 F)
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 medium eggs
- 1/4 cup vegetable oil
- 1 cup lard
- 1 cup dark muscovado sugar
- 1 tablespoon ground cinnamon
- 1 cup raisins
Method
Step One
Start by preheating your oven to 375 F (190 C). This ensures your lardy cake will bake evenly and rise properly.
Step Two
In a large mixing bowl, combine the gluten-free all-purpose flour and xanthan gum together. Be sure to mix well to ensure the xanthan gum is thoroughly incorporated with the flour.
Step Three
In a separate bowl, mix the warm water and the active dry yeast together. Allow the mixture to sit for about 5 minutes, or until foamy. This will ‘activate’ the yeast, which helps your lardy cake rise.
Step Four
To the yeast mixture, add the granulated sugar, salt, eggs, and vegetable oil. Mix well until all ingredients are combined.
Step Five
Slowly add the wet yeast mixture to the dry flour mixture, stirring continuously to avoid creating lumps. Once all the wet ingredients are incorporated into the dry, knead the dough for a few minutes until smooth but still slightly sticky.
Step Six
In a saucepan, melt the lard over low heat. Once fully melted, add the dark muscovado sugar and ground cinnamon to the lard. Stir continuously until the sugar completely dissolves. Remove from heat.
Step Seven
Pour half of the lard mixture into the dough and then fold in the raisins. Mix until the raisins are evenly distributed throughout the dough.
Step Eight
Place the dough in a greased and floured cake tin, pushing it down to ensure it fills the corners. Pour the remaining lard mixture over the top of the dough.
Step Nine
Place the tin in the preheated oven and bake for 30-35 minutes, or until the top is golden and a skewer inserted into the middle comes out clean.
Step Ten
Allow the lardy cake to cool in the tin for a few minutes before removing it and placing it on a wire rack to cool completely. Your gluten-free lardy cake is now ready to serve and enjoy!
