Lardy cake, a bread-like cake that's layered with rich dough, dried fruits, and citrus peel, is commonly served with afternoon tea in parts of England.
Preparation Time
40 mins
Cooking Time
30 mins
Total Time
1 hr 10 mins
Calories
313 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
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.
Step 3
Sprinkle yeast into warm water, then add a pinch of sugar. Let stand until frothy, about 15 minutes.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Grease an 8x10-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.
