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Caraway Seed Lardy Cake Recipe

Caraway Seed Lardy Cake Recipe

Ingredients: Makes one 23 x 18 cm/9 x 7 in cake

450 g/1 lb Basic White Loaf dough

175 g/6 oz/ cup lard (shortening), cut into pieces

175 g/6 oz/ cup caster (superfine) sugar

15 ml/1 tablespoon caraway seeds


Prepare the dough, then roll it out on a lightly floured surface to a rectangle about 35 x 23 cm/14 x 9 in. Dot the top two-thirds of the dough with half the lard and half the sugar, then fold up the plain third of the dough, and fold the top one-third down over that. Give the dough a quarter turn so the fold is on your left, then roll out again and sprinkle in the same way with the remaining lard and sugar and the caraway seeds. Fold again, then shape to fit a baking tin (pan) and score the top into diamond shapes. Cover with oiled clingfile (plastic wrap) and leave in a warm place for about 30 minutes until doubled in size.


Bake in a preheated oven at 200C/400F/gas mark 6 for 1 hour. Leave to cool in the tin for 15 minutes so that the fat soaks into the dough, then turn out on to a wire rack to cool completely.

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