Lardy cake is an enriched bread from Southern England. Various counties lay claim to the origin. Typically it is served for afternoon tea, but at Ledge Rock Grille we are serving it as an appetizer. We have soaked dried fruit in rum and are serving it with venison sausage, Dijon mustard, and lingonberries. The layering of the berries, lard, and sugar gives this cake a rich, dense, and flakey texture perfect for soaking up the fat from the sausage.
The cake is made by layering thinly rolled dough with other ingredients. After the cake is cooked it is turned upside down to make sure the lard soaks through the entire cake. Doesn't that sound good?
For the dish:
Brown venison sausage in a heavy bottom pan. You can use any sausage you like. Once brown remove sausage and brown a thick slice of lardy cake. Take care, the cake will brown quickly. Remove from pan and serve with Dijon mustard and lingonberries.
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