LARDY CAKE

Preparation Method :

• Grease a 20.5 x 25 cm (8 x 10 inch) roasting tin.
• Blend the fresh yeast with 300 ml warm water. If using dried yeast, sprinkle it into warm water with the sugar and leave for 15 minutes, until frothy.
• Put the flour and salt in a bowl and rub in 15 g of the lard. Make a well in the centre and pour in the yeast liquid.
• Beat together to make a dough that leaves the sides of the bowl clean, adding more water if necessary.
• Turn on to a lightly floured surface and knead well for about 10 minutes, until smooth and elastic.
• Place in a clean bowl. Cover with a clean tea-towel and leave in a warm place for about 1 hour, until doubled in size
• Turn the dough on to a floured surface and roll out to a rectangle about 0.5 cm thick.
• Dot one-third of the remaining lard and the butter over the surface of the dough. Sprinkle over one-third of the fruit, peel and sugar.
• Fold the dough in three, folding the bottom third up and the top third down. Give a quarter-turn, then repeat the process twice more.
• Roll the dough out to fit the prepared tin. Put in the tin, cover and leave in a warm place for 30 minutes, until puffy.
• Score the top in a criss-cross pattern with a knife, then bake at 220°C (425°F) mark 7 for about 30 minutes, until well risen and golden brown.
• Turn out and serve immediately or leave to cool on a wire rack. Serve plain or with butter.