Lardy Cake

Instructions

1. Make the dough: in a large bowl or stand mixer, combine the bread flour, instant yeast, fine salt and granulated sugar. Add the 25 g soft lard and the warm water and mix to a shaggy dough, then knead until smooth and springy, about 10 minutes by hand or 6 minutes on low speed with a dough hook.
2. Cover the bowl and let the dough rise in a warm spot until doubled, 60 to 75 minutes.
3. Meanwhile, stir together the light brown sugar and mixed spice for the filling, and toss the currants with the candied mixed peel. Grease the baking pan generously with a little of the filling lard.
4. Turn the risen dough onto a lightly floured surface and roll it into a rectangle about 12 x 18 inches (30 x 45 cm). Dot one third of the remaining lard over the top two-thirds of the dough, then scatter over one third of the spiced sugar and one third of the fruit.
5. Fold the bare bottom third up over the middle, then fold the top third down over it, like a letter. Pinch the edges, give the dough a quarter turn, and let it rest 5 minutes so it relaxes.
6. Roll out again to the same size and repeat the dotting, sprinkling and folding twice more, resting 5 minutes between rounds, until all the lard, sugar mixture and fruit are used. Roll gently; a few torn spots where currants poke through are fine.
7. Roll or press the dough to fit the greased pan, lay it in, cover loosely and let it proof until puffy, about 45 minutes. Heat the oven to 400°F (200°C) when the proof begins.
8. Score the top in a crisscross pattern with a sharp knife, cutting about 1/4 inch (6 mm) deep, and pick off any fully exposed currants so they do not scorch.
9. Bake until deep golden brown and the fat and sugar bubble around the edges, 30 to 35 minutes. Meanwhile, stir the golden syrup into the hot water for the glaze.
10. Let the cake stand in the pan 10 minutes, then carefully invert it onto a rack set over a tray so the caramelized base becomes the top, scraping any sugary fat left in the pan over it. Brush the golden syrup glaze over the hot top, cool at least 20 minutes and cut into 12 pieces; serve warm.