Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 154

As with lardy cakes, proportions vary. Cakes made domestically are likely to be richer than those in commerce. A typical baker’s recipe would use dough, dried fruit, lard and sugar in the ratio 4:1:1:1. The dough for the cake is removed from a batch for bread after bulk fermentation; the extras are kneaded through; the mixture is scaled off, shaped and placed in tins. Proving times are variable, but can be up to 18 hours. They are baked for 60 minutes at 220°C. After baking, dough cakes are turned out and displayed upside down. The reason for this may be to demonstrate that they are fully cooked or, as with lardy cakes, in consequence of a belief that the lard permeates evenly through the warm cake. Some recipes call for butter, not lard, and some add spices.