Description
Lardy cake uses fat and dried fruit to create a rich, sticky treat with deep flavor and a soft, almost bread-like texture.
Ingredients
Scale
Main Ingredients:
- 450 grams (1 pound) strong white flour
- 300 milliliters (10.5 fluid ounces) water
- 2 sachets (14 grams) instant yeast
Filling and Fat Ingredients:
- 75 grams (2.5 ounces) lard
- 75 grams (2.5 ounces) butter
- 225 grams (8 ounces) mixed dried fruit including mixed peel
- 50 grams (1.75 ounces) soft brown sugar
Additional Ingredients:
- 1 teaspoon salt
- Extra flour for dusting
Instructions
- In a mixing bowl, blend flour, yeast, and salt. Use fingertips to integrate 20g of lard until completely dispersed.
- Pour three-quarters of water into the mixture, kneading manually to form a cohesive dough. Gradually add remaining water to create a soft, smooth consistency that cleanly separates from bowl edges.
- Turn dough to a floured surface and knead vigorously for 8-10 minutes until achieving a silky texture. Place in a clean container, cover, and allow fermentation for 1-2 hours until volume doubles.
- Roll out the risen dough into a rectangular shape measuring 20×50 centimeters, maintaining a half-centimeter thickness.
- Add the cream soup and mix it through the leek and bacon mixture, then pour everything into a large bowl.
- Execute a precise tri-fold technique: fold upper third downward, lower third upward, creating a compact square. Rotate dough quarter-turn and repeat layering process twice more.
- Prepare a 23-centimeter square baking pan by lining with parchment paper. Carefully put and shape dough to fit pan dimensions. Shield with plastic wrap and permit final proofing for 30 minutes.
- Heat oven to 220°C. Bake for 30-35 minutes until achieving a rich golden-brown coloration.
- Allow pastry to cool slightly before extraction. Slice into elegant squares and serve accompanied by butter, enjoyable at warm or room temperature.
Notes
- Knead the dough thoroughly to develop gluten, ensuring a soft, elastic texture that will create a light and fluffy lardy cake.
- Use room temperature lard and butter for easier incorporation into the dough, preventing uneven distribution and ensuring a consistent texture.
- Be gentle when folding the dough to maintain its delicate layers, which create the signature flaky and rich characteristic of traditional lardy cake.
- Prep Time: 1 hour 35 minutes to 2 hours 5 minutes
- Cook Time: 30 to 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 478
- Sugar: 15 g
- Sodium: 125 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 35 mg