Lardy Cake Recipe

In a large bowl, mix together the flour, yeast, and salt. Make a well in the center and pour in the melted lard and warm water. Stir until a rough dough forms.

Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Place the dough back in the bowl, cover with a clean tea towel, and let it rise in a warm place for 1 hour or until doubled in size.

In a separate bowl, cream together the softened butter, brown sugar, and cinnamon until light and fluffy.

Once the dough has risen, punch it down and roll it out into a rectangle about 30x20cm. Spread the butter and sugar mixture evenly over the dough, then sprinkle with the dried fruit and pearl sugar. Roll up the dough tightly from one of the long edges, then cut into 8 equal slices.

Grease a baking dish and place the slices of dough in the dish, cut side up, leaving a little space between each one. Cover with a clean tea towel and let rise for another 30 minutes.

Preheat the oven to 180°C (350°F). Bake the lardy cake for 35-40 minutes until golden brown and cooked through.

Remove from the oven and let cool slightly. Serve warm or at room temperature.