A lighter lardy cake than most shop-bought lardy cakes, still very delicious though
- 450g strong white flour
- 1 tsp salt
- 14g instant yeast
- 75g lard
- 300ml water
- 75g butter
- 225g mixed dried fruit
- including mixed peel
- 50g soft brown sugar
- cinnamon (optional)
- extra flour for dusting
Level of difficulty Average
Preparation time 120mins
Cooking time 30mins
Cost Budget Friendly
Mix together the flour, salt and yeast in a mixing bowl. Rub in 20g 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 on to a lightly floured surface and kneed 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.
Once the dough has doubled in size, tip on to a floured surface and roll into a rectangle about 20x50cm and about 1/2cm 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, a third of the sugar and a sprinkling of cinnamon, if using. 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 process twice more, to use up all the lard, butter, fruit and sugar.
Line a 23x23cm square tin. Roll out the dough to fit the tin and place it inside. Cover with cling film, or place inside a plastic bag, and leave to rise for 30 minutes. Preheat the oven to 220c.
Bake for 30-35 minutes, or until golden brown. Glaze the top of the cake with warmed honey. Leave to cool slightly before removing from the tin.
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