I'm here! I'm here! Terribly late for our Bread Baking Babes last rendezvous of 2013.
The bread (?) or the cake has long been baked and eaten but I needed some time to recover from this "frustrating baking adventure" (LOL Lien, can you see it as a valid excuse?).
Now it has become as clear as crystal: the laminating process and I do not get on well together. Two attempts, two failures (do you remember the "Aloo Paratha"?) That's probably one of the main reasons I keep putting off the homemade croissants...
Well to make the story short, the original "Lardy Cake" is a wonderfully laminated bread (I emphasize: bread!) made with lard, spices and raisins. In the "Modern Lardy Cake" recipe, the lard is replaced by butter.
What came out of my oven was definitely not a bread - but wooow, what a cake! After all it turned out absolutely delicious!
Ecco, questo è probabilmente uno dei motivi per cui continuo a posticipare la ricetta dei croissants fatti in casa...
I just couldn't believe HOW GOOD my CAKE TASTED, after all it went through!
Please have a look at Lien's round up to admire the real "Modern Lardy Cakes" - they are all sooo beautiful and LAMINATED!!!
- Capire l'inglese (poiché non ho ancora visto nessun altro tradurre le ricette in italiano).
I've submitted this recipe to: Ho condiviso questa ricetta con:
"Bake Your Own Bread - Il Cestino del Pane" and "Made With Love Mondays"
(tratto da: “Warm Bread and Honey Cake” by Gaitri Pagrach-Chandra)