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Historical recipe: sly cakes
- Preparation and cooking time
- Prep:
- Cook:
- Difficulty 4/10
Skip to ingredients
For the pastry:
- 275g plain flour
- 100g butter
- 50g lard
- 50g caster sugar
- a pinch of salt
For the filling:
- 225g dried figs
- 75g walnuts
- 100g sultanas
- 150ml water
- milk for glazing
Method
step 1
Place the flour and salt in a bowl with the butter and lard. Rub in until the mixture starts to stick together. Stir in the sugar and then add water a little at a time to make a dough. Chill in the fridge while you make the filling.
step 2
Chop the figs and walnuts and add to a pan with the sultanas. Add the water to the pan and cook, stirring all the time until the water evaporates. Leave to cool.
step 3
Preheat the oven to 190ºC, gas mark 5. Grease a rectangular baking tin. Divide the pastry into two pieces and roll out one half to fit in the baking tin.
step 4
Spread the fruit on top, then roll out the other piece of pastry and place on top. Glaze with milk.
step 5
Bake for 40 minutes, until golden.
step 6
Leave to cool and then cut into rectangles.
