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Lardy Cake (Lardy Bread)
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
175 minutes
Decadent Lardy Cake: Layers of rich dough filled with dried fruits and citrus peel, perfect for an elegant afternoon tea treat in England.
Ingredients:
  • 1.5 teaspoons active dry yeast
  • 1 cup warm water, plus more if needed
  • 1 pinch white sugar
  • 4 cups all-purpose flour
  • 6 tablespoons lard, divided
  • 6 tablespoons butter
  • 0.5 cup sultana raisins
  • 0.5 cup dried currants
  • 0.25 cup thin strips of orange zest
Instructions:
  • Combine yeast and warm water, sprinkle in a pinch of sugar, and let it sit until frothy, approximately 15 minutes.
  • In a bowl, mix flour and salt together. Cut in 1 tablespoon lard using two knives or a pastry blender. Create a well in the center and pour in the yeast mixture. Using an electric mixer, beat until a dough forms and starts to cleanly pull away from the bowl's sides, adding more warm water if needed.
  • Transfer the dough to a lightly floured surface and knead for 10 minutes until it becomes smooth and elastic. Place it in a clean bowl, cover with a tea towel, and let it rise in a warm spot until doubled in size, approximately 1 hour.
  • Transfer the risen dough onto a lightly floured surface and roll it out into a 1/4-inch-thick rectangle. Scatter 1/3 of the remaining lard evenly, followed by 1/3 each of the raisins, currants, orange zest, and sugar. Fold the bottom third of the dough up, then fold the top third down, and give the dough a quarter turn. Repeat this process twice more, beginning with rolling the dough.
  • 1. Grease an 8x10-inch pan. 2. Roll out the layered dough to fit the pan and place it inside. 3. Cover and let it rise in a warm place for about 30 minutes until puffy. 4. Use a knife to score the top in a criss-cross pattern.
  • Heat your oven to a toasty 425 degrees F (220 degrees C).
  • Bake in the preheated oven for 30 minutes until golden brown and well risen. Remove from the oven and serve immediately or cool on a wire rack.

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