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Teisen Lard Ffermdy (Farmhouse Lardy Cake)

Teisen Lard Ffermdy (Farmhouse Lardy Cake) is a classic Cymric (Welsh) recipe for a cake of bread dough layered with lard, currants, lemon peel and brown sugar that's allowed to rise and then oven baked. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Farmhouse Lardy Cake (Teisen Lard Ffermdy).

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Serves:

6–8

Rating:

Tags : Bread Recipes Baking Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

450g toes bara
240g o lard
240g o gwrants
120g o groen lemwn
60g o siwgwr brown
60g o flawd plaen

Dull:

Trowch does bara wedi codi ar wyneb blawdiog a rholiwch allan tua 3cm o drwch. Taenwch 60g o'r lard am ben y toes gyda 60g o'r curants a 30g o'r croen lemwn. Gwasgarwch ychydig o flawd a siwgwr am ben popeth yna plygwch y does drosodd cyn ei rowlio allan eto. Nawr gwasgarwch 60g o'r lard, 60g o'r cwrants a 30g o'r croen lemwn drosodd unwaith eto cyn gwasgaru ychydig o flawd a siwgwr am ben popeth. Ail-adroddwch y broses rholi, taenu a phylgu bedair gwaith i gyn, nes bod y lard a'r cwrants i gyd wedi eu defnyddio. Tra'n rholio peidiwch a gwasgu i lawr gormod gyda'r rholbren. Wedi plygu a rholio y tro olaf trosglwydwch y does i dun wedi ei iro'n dda. Gorchuddiwch gyda thowel a gosodwch o'r neilldu i godi am tua 40 munud cyn trosglwyddo i bopty wedi ei gyn-gynhesu i 170°C. Pobwch am tua awr, neu nes yn euraid. Gadewch i'r deisen oeri yn y tun am 10 munud cyn ei droi allan. Torrwch yn dafellau a gweinwch (unai yn boeth neu oer) gyda menyn.

English Translation

Ingredients:

450g fresh bread dough
240g of lard
120g currants
60g lemon peel
60g brown sugar
60g plain flour

Method:

Turn the risen bread dough onto a floured work surface an roll out to about 3cm thick. Spread 60g of the lard on top of the dough followed by 60g of currants and 30g of the lemon peel. Scatter a little flour and sugar on top of everything then fold the dough over and roll out once more. Again repeat the layering of lard, currants, lemon peel, flour and sugar.

Repeat the rolling, scattering and folding process four times in all, or until the lard and currants have all been used up. Whilst rolling, do not press down too hard with the rolling pin.

When you have folded and rolled the final time transfer the dough to a well-greased baking tin. Cover with a clean tea towel and set aside to rise for 40 minutes before transferring to an oven pre-heated to 170°C. Bake for about an hour, or until set and golden. Allow the cake to cool in the tin for 10 minutes then turn out.

Cut into slices and serve (either hot or cold) with butter.