You roughly mix 50g each of butter and lard with 340g plain flour, 50g sugar and a tsp of salt. Pour in 125ml of milk or water and knead to combine, earlier than including 180g currants and 50g candied peel and kneading once more. The dough is then set aside for an hour or two, earlier than being baked in a tin, sprinkled with sugar, at 190C /375F/fuel mark 5 for minutes. Once you’ve baked yellow cake from scratch, you’ll have a go-to-recipe that never fails to please and impress.
Add the wet ingredients to the blender first so all the dry components don’t get stuck on the bottom. All ingredients could be halved easily – aside from the 7 eggs. I advocate that as an alternative of large eggs, merely use 4 medium eggs. The ganache works equally properly when you exchange the heavy cream with coconut cream.