Tuscan Schiacciata Alla Fiorentina (Semi-Sweet Soft Cake) – Mediaeval Version

• 400 grams Stone-ground type 2 wheat flour
• 150 grams Lard
• 200 grams Honey
• 20 grams Yeast
• 1 Egg
• 3 Egg yolks
• 1 Orange (peel and juice)
• 1 Vanilla bean
• 150 grams "pork scratchings"

1. SIMPLY MIX by your hands all the ingredients except the pork cracklings.
2. Make the dough rise overnight, the following morning add the pork scratchings at the end.
3. Spread the mixture well in a large baking pan (so as to have a dough height of one centimeter).
4. Cook in the oven at 180 u0b0 for 30 minutes plus 200 u0b0 for a further 10.
5. Very interesting result, I would say seductive ...
6. SIDE NOTE: Pork cracklings - I would recommend to make them at home: buy from a good butcher a single slice 150 grams of pork cheek - it's also right bacon, but the cheek is more delicate and sweet - obtain cubes of about 1/2 cm side, throw them to fry in a pan, when they have just shrunken, drain the fat, drying them (but not too much) with "yellow paper", sprinkle some of grated cinnamon and flour, which stick well to the surface (the "dusty" surface should prevent them from slipping on the bottom of the dough).

stoneground type, lard, honey, yeast, egg, egg yolks, orange, vanilla bean, pork scratchings

Taken from food52.com/recipes/78128-tuscan-schiacciata-alla-fiorentina-semi-sweet-soft-cake-mediaeval-version (may not work)