Gâteau au lard

1kg flour
1 tsp salt
20g yeast
80ml milk, room temperature
100g lard
120g butter
40ml double cream
cumin seeds
200g bacon (or lard délicatesse, if you can get it) cut into pieces

Put flour in a bowl. Mix yeast in 2 tsp milk with the salt, pour into flour with the rest of the milk, work into a dough then knead and lift for 15-20 min.

When the dough no longer sticks to the bowl or your hands, mix in the lard and butter and form into a large ball, with a little extra flour to help. Divide into 4.

Roll each portion to a thickness of 1 cm, and 30cm in diameter. Put into a greased cake tin at room temperature, and let rise under a damp cloth in a warm place, approx 1-1.5 hours.

When the dough has risen, prick all over with a fork. Fold in the edges to make a rim about 1 cm wide. Pour in cream, to a depth of around 2mm. Sprinkle over with bacon, salt and cumin seeds.

Cook at 300C for 15 min. The pastry should be golden.

---

What do the food critics say? Is there any more?
What does the cook say? So, yes, this recipe is literally full of lard, and a bit time consuming, but worth it, especially for a large group.

---

Source: my sister-in-law's mum