Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Non-Lardy Lardy Cakes aka Liskeardy Cake

5 Star, Bread & Buns, Cornish | 20th October 2013 | By

One of the few things I miss as a vegetarian is a good lardy cake. Our local bakery BlakesBakery does a particularly good one. Rich with fat, sugar and spicy fruit, it has a crunchy exterior with a lovely doughy interior. When I found out the #TeaTimeTreats theme was for yeast bakery this month, an idea was conceived. I would invent my very own non-lardy, lardy cake using white chocolate instead of lard, my own candied peel and very non traditionally, apples.

Eaten warm from the oven, this was perhaps the most delicious thing I’d eaten since … oh, I don’t know … the goat’s cheese and caramalised tomato chilli chutney I’d had at lunchtime. It may not be quite the same product that comes out of our local bakery, but it didn’t look much different and the texture was very similar. However, when CT tried it, he thought it tasted very much like the original and he does claim to be a connoisseur of such things. All things considered, I deem this to be a success and a new bake is born: “Liskeardy Cake”.

Liskeardy Cakes – Apple, Raisin and White Chocolate Buns
Yields 4
Using white chocolate rather than lard for a vegetarian version of lardy cakes, these yeasted buns have an additional apple twist.
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Cook Time
25 min
Cook Time
25 min
Ingredients
  1. 8 oz strong white flour
  2. 150 ml warm water
  3. 1/2 oz fresh yeast
  4. 1/4 tsp sea salt
  5. 100g white chocolate (melted)
  6. 2 oz cooking apple – cored, peeled & grated
  7. 2 oz raisins
  8. 1 oz candied peel (I used homemade)
  9. 1/2 oz mixed spice
Instructions
  1. Make the dough by creaming the yeast with the water, then pouring it into the flour and salt. Stir, then add 30g of the melted white chocolate.
  2. Knead for about 10 minutes, then place in a bowl, cover and leave in a warm place to double in size (about 45 mins).
  3. Knead the dough briefly, then cut into 4 equal portions. Roll these into rectangles on a floured surface.
  4. Spread an 1/8 of the remaining chocolate roughly over the bottom two thirds of each rectangle.
  5. Mix the apple, raisins, peel and spice together in a bowl and spread 1/8 over the white chocolate.
  6. Fold the top third over then the bottom third over that and seal the sides. Give a quarter turn and roll out to form another rectangle. Repeat the process as above using up all of the white chocolate and fruit mixture.
  7. Place the dough seem side down in a greased 8″ square tin (I use a silicone mould). Cover and leave to rise in a warm place until doubled in volume (about 30 minutes).
  8. Brush the tops with sunflower oil and sprinkle lightly with caster sugar (I used vanilla sugar). Bake at 200°C for about 25 minutes, when the tops should be brown and the bottom sounds hollow when tapped.
Notes
  1. Makes 4 large buns.
Tin and Thyme http://tinandthyme.uk/

I am submitting my Liskeardy Cakes to this month’s Tea Time Treats where Kate of What Kate Baked has chosen the theme bread. Co-hosted by Karen of Lavender and Lovage.

As these were inspired by our local bakery and I bought the yeast from them, I am using that as my random local ingredient for this month’s Random Recipes over at Belleau Kitchen.

Not only are these made from scratch, but also a completely original idea (I like to think), so I am submitting these to Javelin Warrior’s Made with Love Mondays.

 

Comments

  1. Leave a Reply

    belleau kitchen
    20th October 2013

    gorgeous!… i’ve been waiting for you to post these since I saw them on your facebook page… they look wonderful and a great answer to the lardy cake… fab entry for random recipes, thank you xx

    • Leave a Reply

      Choclette
      20th October 2013

      Well Dom, you can’t have the Viking languishing away for want of a Lardy Cake – oops meant Liskeardy Cake!

  2. Leave a Reply

    celia
    20th October 2013

    Fantastic! They look wonderful – using white chocolate is a stroke of genius! 🙂 I’ve actually got some cocoa butter that needs using up, I wonder if that would work. Hmm..

    • Leave a Reply

      Choclette
      26th October 2013

      I expect cocoa butter would work very well Celia – you may or may not want to add a bit of sugar to compensate.

  3. Leave a Reply

    Katie
    21st October 2013

    This sounds delicious and just as yummy as the traditional one. Love the inclusion fo apples

  4. Leave a Reply

    Johanna GGG
    21st October 2013

    this is brilliant – I want to make these sooooo much – never had lardy cake but of course the idea that I can is so exciting

    • Leave a Reply

      Choclette
      26th October 2013

      Oh hope you do Johanna and if you do I really hope they work and you like them.

  5. Leave a Reply

    Caroline Taylor
    21st October 2013

    What a great idea. Love the sound of this as I’m not too keen on the lard part of lardy cake!

    • Leave a Reply

      Choclette
      26th October 2013

      Thanks Caroline. I’ve used white chocolate before as a substitute for lard in bread and it’s always worked so far – crosses fingers!

  6. Leave a Reply

    Jaime
    21st October 2013

    How clever!! I love that you used white chocolate to substitute lard!! I can’t eat white chocolate on its own but in baked goods it brings just such a lovely flavour and richness.

    • Leave a Reply

      Choclette
      26th October 2013

      I’m with you Jaime, white chocolate on it’s own is too sickly, but I love it in baking.

  7. Leave a Reply

    Javelin Warrior
    22nd October 2013

    I’m so impressed you found a way to cut the fat and add some chocolate! These sound delicious and the addition of apples with the raisins is perfect for fall… I’d love a couple of these for breakfast…

    • Leave a Reply

      Choclette
      26th October 2013

      Thanks JW – a couple of these would make a very filling breakfast 😉

  8. Leave a Reply

    Lou, Eat Your Veg
    22nd October 2013

    I was eagerly anticipating this recipe, after seeing the pics on FB….and having been co-incidentally talking about the demise of the lardy cake just before (I haven’t seen one for years in a shop….but maybe I’ve not been looking hard enough!). And I’m sooooo loving the white choc and apple additions, you’ve truly invented a very exciting new cake! Well the Liskeardy Cake anyway!

    • Leave a Reply

      Choclette
      26th October 2013

      Thanks Lou. Good point about the demise of the lardy cake. Now you come to mention it, I don’t remember seeing it around either – other than here in Liskeard of course.

  9. Leave a Reply

    Anne Szadorska
    23rd October 2013

    I just used up all the apples my boyfriend picked at a client’s house..will have to send him back! Love the buns name, so cute!

    • Leave a Reply

      Choclette
      26th October 2013

      Thanks Anne – hopefully you managed to get some more apples. I need to get on and use more up as the ones I have are starting to decay.

  10. Leave a Reply

    Jessica S.
    27th October 2013

    I absolutely love the name of these cakes! They look fantastic, too. I wanted to drop by to let you know that I’ve featured this post on my blog’s Weekend Wrap-Up. Feel free to stop by and take a look. Thank you for blogging about this recipe, and I hope you’ve had a great weekend!

  11. Leave a Reply

    Fiona Bris-Vegas!
    31st October 2013

    Necessity is the Mother of invention isn’t it? I plucked an RR out a few months ago that had lard & search in vain for a replacement. I bought the lard and used the small amount and indeed the empanadas were wonderfully short but also probably wonderfully life shortening. The rest remains in the freezer. Well done – they look delicious!

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