Maple bacon lardy cake
DJ BBQ: When Baker Dave cooked this recipe for the book shoot, a rainbow presented itself. Flowing straight into the Gozney Dome. I gotta say, this was my favourite thing to eat of all the delicious bakes in this book. This is not something you should have every day, not even every week for that matter. Perhaps yearly? That said, despite its less-than-healthy attributes, it deserves a cameo in your life.
MAKES 1 LOAF
For the dough
10g dried yeast (20g fresh yeast)
A drizzle of honey
425g strong white bread flour
10g caster sugar
10g salt
3 free-range eggs
75ml milk
100g bacon fat or softened butter
For the icing mix
100g icing sugar
50g maple syrup
80g butter, softened
5 bacon rashers, cooked until crispy, finely chopped
To finish
Streaky bacon, cooked until crispy, then glazed with maple syrup
1 If using dried yeast, mix with 2tbsp warm water and a drizzle of honey, then let it sit for 20 minutes.
2 Weigh the dry dough ingredients into the bowl of a stand mixer fitted with a dough hook. You can also do this process by hand.
3 Whisk together the eggs, water, milk and yeast, pour over the dry ingredients, the ix on a slow until the dough comes together. Rest for 10 minutes (covered).
