Ultimate Lardy Cake Recipe: A Mouthwatering Delight!

1. Sprinkle yeast into warm water, then add a pinch of sugar. Let stand until frothy, about 15 minutes.

2. Combine flour and salt in a bowl. Cut in 1 tablespoon lard with two knives or pastry blender. Make a well in the center and pour in yeast mixture. Beat with an electric mixer until a dough forms and starts to pull away cleanly from the sides of the bowl, adding more warm water if necessary.

3. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place into a clean bowl and cover with a clean tea towel. Leave in a warm place until doubled in volume, about 1 hour.

4. Turn risen dough onto a lightly floured surface and roll out to a 1/4-inch-thick rectangle. Dot 1/3 of the remaining lard over the surface, then sprinkle with 1/3 each of the raisins, currants, orange zest, and sugar. Fold the bottom third of the dough up, fold the top third down, then give the dough a quarter turn on the work surface. Repeat the process twice more, starting with the rolling.

5. Grease an 8×10-inch pan. Roll out the layered dough to fit and place into the pan. Cover and leave in a warm place until puffy, about 30 minutes. Score the top in a criss-cross pattern with a knife.

6. Preheat the oven to 425 degrees F (220 degrees C).

7. Bake in the preheated oven until well risen and golden brown, about 30 minutes. Remove from the oven and serve immediately or leave to cool on a wire rack.

Tips

You can use 15 grams fresh yeast (about 5 teaspoons) in place of the dried yeast and pinch of sugar. Mix with warm water as directed.

Editor’s Note:

The original measurements for this cake are in metric. If you have a scale, please use the following measurements: 450 grams flour, 75 grams lard, 75 grams butter, 87 1/2 grams raisins, 87 1/2 grams currants, 50 grams orange peel, and 50 grams sugar.