Traditional Lardy Cake West (Print Version)
# Ingredients:
→ Dough
01 -
445 grams bread flour or all-purpose flour
02 -
50 grams granulated sugar
03 -
2.25 teaspoons instant yeast
04 -
1 teaspoon kosher salt
05 -
60 grams pure lard
06 -
240 millilitres lukewarm water, plus more as needed
→ Filling
07 -
225 grams pure lard
08 -
200 grams granulated sugar
09 -
2 teaspoons mixed spice
10 -
180 grams dried currants
11 -
3 tablespoons finely chopped candied orange or lemon peel, optional
→ Glaze
12 -
2 tablespoons water
13 -
2 tablespoons golden syrup
# Instructions:
01 -
In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, instant yeast, kosher salt, lard, and lukewarm water. Knead for 4–5 minutes until the dough is soft and no longer sticky. Shape into a ball, lightly oil the bowl, return the dough, cover loosely with plastic wrap, and leave to rise in a warm place for 40–60 minutes or until doubled in volume.
02 -
Grease a 33x23 cm baking pan and set aside.
03 -
Punch down the risen dough and transfer to a floured work surface. Roll into a rectangle slightly larger than the baking pan. Spread a thick layer of lard evenly across the dough surface. Sprinkle the dried currants over two-thirds of the dough, followed by the sugar and mixed spice, and optional candied peel.
04 -
Fold the short end of the dough into the centre, then fold the opposite short end over the top to form a triple-layered letter fold. Fold the top of the dough down to the centre and fold the bottom up. Flip the dough so the folds are underneath, then roll out gently to a rectangle a little smaller than the baking pan, taking care to avoid tearing the dough.
05 -
Repeat the letter-folding procedure, flip again, and roll into a rectangle the same size as the baking pan. Loosely cover with plastic wrap and let rest for 10 minutes.
06 -
Transfer the dough to the greased baking pan, pressing gently to fit. Loosely cover and leave to rise for 40–60 minutes or until puffy.
07 -
Preheat oven to 200°C. Using a dough scraper or sharp knife, cut through the dough lengthwise down the centre. Cut across to create eight equal portions. Remove any fully exposed currants to prevent burning. Bake for 30–40 minutes until deep golden brown.
08 -
Combine water and golden syrup for the glaze. Once out of the oven, brush the hot pastry with the glaze. Let it stand for 10 minutes, then invert onto a baking sheet so the bottom becomes the top. Cool before slicing and serving.
09 -
Store in an airtight container at room temperature for up to three days, or freeze for longer storage. Best enjoyed within one to two days of baking.
# Notes:
01 -
Ensure the dough is soft and well-kneaded for optimal rise and texture. Homestyle mixed spice and candied peel enhance authentic flavour. Pick off any fully exposed currants prior to baking to avoid burning.