forum: Food & Drink
- From Ontario Canada
- Member since Fri 14 Apr 06
Sticky Lardy Cake
Hi, does anyone know how you get the sticky, sugery and caramely crust on the top (or bottom if its flipped) of a lardy cake? I've found a few recipes but this point isn't covered. Matt.
Last edited by mattnvick (Sat 24 Mar 07 7:54pm)
- Occupation Retired Clergy & Computer Consultant
- From Bradford, West Yorks
- Member since Mon 03 Jul 06
Re: Sticky Lardy Cake
The bit of the recipe often missed is:
Score the top of the dough with a diamond pattern, brush with melted lard and sprinkle on 1 ounce of sugar. Bake at 425 F (220 C) gas mark 7 until cooked to a golden brown and smelling delicious, 35-40 minutes.