Lardy Cake

By on December 26, 2011

 Lardy Cake

Ingredients: Makes one 23 x 18 cm/9 x 7 in cake
15 g/½ oz fresh yeast or 20 ml/4 teaspoons dried yeast

5 ml/1 teaspoon caster (superfine) sugar

300 ml/½ pt/1¼ cups warm water

150 g/5 oz lard (shortening)

450 g/1 lb/4 cups strong (bread) flour

A pinch of salt

100 g/4 oz sultanas (golden raisins)

100 g/4 oz clear honey

Method:

Mix the yeast with the sugar and a little of the warm water and leave in a warm place for 20 minutes until frothy. Rub 25 g/1 oz/2 tablespoons of the lard into the flour and salt and make a well in the center. Pour in the yeast mixture and the remaining warm water and mix to a stiffish dough. Knead until smooth and springy. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for about 1 hour until doubled in size.

 

Dice the remaining lard. Knead the dough again, then roll out to a rectangle about 35 x 23 cm/14 x 9 in. Cover the top two-thirds of the dough with one-third of the lard, one-third of the sultanas and one-quarter of the honey. Fold the plain third of the pastry up over the filling, then fold the top third down over that. Press the edges together to seal, then give the pastry one quarter turn so the fold is on your left. Roll out and repeat the process twice more to use up all the lard and sultanas. Place on a greased baking (cookie) sheet and mark a criss-cross pattern on the top with a knife. Cover and leave in a warm place for 40 minutes.

 

Bake in a preheated oven at 220ºC/425ºF/gas mark 7 for 40 minutes. Drizzle the top with the remaining honey, then leave to cool.