Lardy Cake

Step 1

Mix flour, yeast, and salt in a large bowl.

Step 2

Pour warm water into flour mixture gradually.

Step 3

Stir until shaggy dough forms, then knead by hand for 10 minutes.

Step 4

Cover bowl with cling film and let dough rise for 1 hour.

Step 5

Tip dough onto a lightly floured work surface.

Step 6

Roll dough into a roughly 30 x 20 cm rectangle.

Step 7

Spread one-third of the lard evenly over dough.

Step 8

Mix brown sugar, dried fruit, and cinnamon together.

Step 9

Sprinkle one-third of sugar mixture over lard.

Step 10

Fold dough in thirds like a letter (top down, bottom up).

Step 11

Rotate dough 90 degrees and repeat lard and filling layers.

Step 12

Repeat lard, filling, and folding process one more time.

Step 13

Grease a 25 x 20 cm baking tin with butter.

Step 14

Place folded dough into prepared tin, seam-side down.

Step 15

Cover tin loosely with cling film.

Step 16

Let dough prove for 30–40 minutes until slightly risen.

Step 17

Preheat oven to 190°C (375°F).

Step 18

Score the top of dough with a sharp knife in a crosshatch pattern.

Step 19

Bake for 30–35 minutes until golden brown.

Step 20

Remove from oven and let cool in tin for 10 minutes before turning out.