Olivia Potts Olivia Potts

Lardy cake: a royal favourite

Illustrated by Natasha Lawson 
issue 22 January 2022

Lardy cake has a branding problem. We don’t mind puddings or cakes which explicitly announce their richness or decadence — death by chocolate, chocolate nemesis and devil’s food cake all remain popular. We actively embrace the hedonistic butteriness of croissants, along with brioche and puff pastry. Or consider the Betty’s Fat Rascal, which has achieved cult status despite (or because of) its unabashed fatty cheekiness.

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Olivia Potts
Written by
Olivia Potts
Olivia Potts is a former criminal barrister who retrained as a pastry chef. She co-hosts The Spectator’s Table Talk podcast and writes Spectator Life's The Vintage Chef column. A chef and food writer, she was winner of the Fortnum and Mason's debut food book award in 2020 for her memoir A Half Baked Idea.

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