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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.


A Lardy Cake recipe from Jacican

Lardy Cake served with Butterscotch Sauce

Lardy Cake


Bread dough

460 grams strong flour

280 grams lukewarm water 

2 teaspoons dried yeast

10 grams salt

5 grams lard


200 grams mixed peel

250 grams currants

200 grams apple juice

30 grams cognac

100 grams castor sugar

250 grams lard

150 grams golden syrup

Lardy Cake ingredients 


First, make the bread dough by putting the flour and water into the bowl of the Mix Master and using the dough hook, mix at low speed for 3 minutes.

Add the water  Mix for 3 minutes 

Cover the bowl with a tea towel and allow to rest for 30 minutes.

Rest for 30 minutes

Add the yeast, salt, and lard to the dough and knead for 8 minutes using the Mix Master, if you want. Cover and allow to prove for 90 minutes.

Add yeast, salt and lard to the dough  Prove for 1 and half hours

To make the filling, place the mixed peel, currants, apple, and cognac in a saucepan over medium heat and heat until the liquid has almost evaporated. Remove from heat and allow to cool.

Currents, mixed peel, apple juice and Cognac in saucepan 

Cream the sugar, lard and golden syrup in the Mix Master until light and creamy. Decrease the speed and add the cooled currant mixture. Mix until the current mixture is fully incorporated.

Lard, sugar and golden syrup  Cream the lard  Mix in the currents  The current and lard mix

Once the dough has proved, knock it back and roll it out on a lightly floured surface. Heston says to roll out to a size of 50 x 30 cm. Spread the currant mixture over the dough, leaving a 2 cm gap at the top. Roll the dough into a tight cylinder and place on a tray lined with non-stick baking paper.

Knock back the dough  Roll out to 30 by 50 cm 

Place in a warm place and allow to rest for 30 minutes.

Allow to rest in a warm place for 30 minutes

Heat the oven to 180°C.

Bake for 30 to 35 minutes, basting the cake with the melted lard every 10 minutes, until golden brown.

Baste the cake

I will serve the Lardy Cake with Lark Whiskey Ice cream and fresh Butterscotch Sauce.

The finished Lardy Cake



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