Lard Cake with Grilled Strawberries and Honey Cream
Yields 8 servings
Recipe by chef Nate Allen of Knife & Fork in Spruce Pine, North Carolina
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 local honey
Preheat oven to 350 degrees. 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.
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.
Spoon cake batter into half-pint Mason jelly jars and transfer to baking sheet. Bake for 30 minutes or until toothpick comes out clean.
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.
Put cream and honey into stand mixer and cream together until soft peaks form.
When cakes are done and cool, spoon the cream over top and divide strawberries among the jars.