Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 265

Home cooks tend to make richer cakes than commercial bakers. Ingredients are dough, sugar, lard and mixed fruit and peel in the ratio of 3 or 4:1:1:1. The dough is taken from the main batch after bulk fermentation and rolled into a rectangle; two thirds of this is spread with one third of the lard, and scattered with one third of the fruit and peel and one third of the sugar; the dough is folded and turned, and the process repeated twice. The final turn is arranged so the dough is shaped into a roll. The cake may then be scored for later cutting. It is proved for 1 hour and baked for 45 minutes at 220°C. It is turned upside down to cool to prevent it sticking; this is said to encourage the lard to run back through the cake.