Mix together the flour, salt and yeast in a
mixing bowl. Rub in 20g/¾oz of the lard using
your fingertips until there are no pieces of
lard visible.
Add three-quarters of the water and hand-mix
the flour into the water to form a dough. Add
as much of the remaining water as you need to
get a dough that is soft and leaves the sides
of the bowl clean.
Tip the dough onto a lightly floured surface
and knead for 5-10 minutes, or until the dough
is smooth. Place in a clean bowl, cover and
leave to rise until doubled in size. This
depends on the temperature of the room, but
should take 1-2 hours.
Tip the dough onto a floured work surface and
roll into a rectangle about 20x50cm/8x20in and
about ½cm thick.
Dot a third of the remaining lard and a third
of the butter over the surface of the dough.
Scatter over a third of the fruit and a third
of the sugar. Fold the top third of the dough
down and the bottom third up so that the dough
is folded in three and roughly square. Turn the
dough a quarter turn. Roll out and repeat the
out process twice more, to use up all the lard
and fruit.
Line a 23x23cm/9x9in square loose bottomed tin
with baking parchment. Roll out the dough to
fit the tin and place it inside. Cover with
clingfilm, or place inside a large plastic bag,
and leave to rise for 30 minutes. Preheat the
oven to 220C/425F/Gas 7.
Bake for 30-35 minutes, or until golden-brown.
Leave to cool slightly before removing from the
tin. Cut into squares and serve warm or cold,
with butter.
Serving
Suggestions
Leave to cool slightly before removing from the tin. Cut into squares and serve warm or cold, with butter.
Originally Submitted
10/25/2016
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