Lard Cake with Grilled Strawberries and Basswood Honey Cream

By LRay

The Local Palate, June/July 2016, page 57.

Ingredients

• 1 cup lard
• 1 cup sugar
• 1 pinch salt
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup buttermilk
• 1 quart fresh strawberries, hulled
• 2 tablespoons extra-virgin olive oil
• 2 cups heavy cream
• 1/4 cup basswood honey, or local honey

Details

Adapted from politicalavenue.com

Preparation

Step 1

1. Preheat oven to 350 degrees.
2. Cream lard and sugar together in stand mixer,
until light and fluffy. With mixer running, add
eggs 1 at a time, incorporating fully before
adding next egg.
3. In a separate bowl, whisk together flour and
baking powder. Add flour mixture and buttermilk in
alternating batches to the stand mixer, beginning
and ending with dry flour mix.
4. Spoon cake batter into half-pint Mason jelly
jars and transfer to baking sheet. Bake for 30
minutes or until toothpick comes out clean.
5. While cake is baking, prepare the strawberries.
Toss with olive oil and place over a grill on high
heat. Turn strawberries frequently until they are
softened and lightly charred on all sides, about
3 minutes.
6. Put cream and honey into stand mixer and cream
together until soft peaks form.
7. When cakes are done and cool, spoon the cream
over top and divide strawberries among the jars.
Yield: 8 servings