Lard cake is a staple of traditional pastry, loved for its fluffy texture and that unmistakable homey aroma. In this version, we keep the essence of the classic recipe but introduce ingredients that make it more balanced. By using stevia, we eliminate refined sugar, drastically reducing calories and the glycemic impact. In addition, thanks to Cremor Tártaro, we achieve a more stable rise and a much softer, lighter crumb. It is the perfect accompaniment to coffee or tea, letting you enjoy tradition in a healthier way.
Estimated time: 20 minutes of preparation + 45 minutes of baking
Difficulty: ⭐⭐
Servings: 8-10 people
Ingredients
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500g strong flour
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150g high-quality lard (at room temperature)
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3 large eggs
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1 teaspoon of Cremor Tártaro
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25g fresh baker's yeast
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100ml warm water
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A pinch of Bonsalt
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Zest of 1 lemon and a pinch of aniseed (optional)
Nutrition Analysis and Total Macros
A classic recipe reworked for greater well-being. Here is the breakdown per serving:
| Category | Nutrient / Component | Amount (per serving) | Benefit and Source |
| Macronutrients | Protein | 6.2g | Contribution from the flour and eggs |
| Fat | 14.8g | Satiating energy (Lard) | |
| Carbohydrates | 38.5g | Sustained-release energy | |
| Key Minerals | Potassium (Bonsalt) | 120mg | Electrolyte balance |
| Vitamins and Other | Glycemic Index | Low | Thanks to the use of Castevia |
| Sodium (Bonsalt 0%) | 0.0mg | Blood pressure care | |
| Total Calories | 295 kcal | Lower in calories than the sugar version |
Professional Step-by-Step Preparation
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Activation: Dissolve the fresh yeast in the warm water with a pinch of stevia. Let it sit for 10 minutes until it bubbles.
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Base dough: In a large bowl, sift the flour together with the Cremor Tártaro and the pinch of Bonsalt . The cream of tartar will act as a dough conditioner, improving its rise.
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Incorporation: Add the eggs, the Stevia + Eritrytol 1:1 de Castelló, the lemon zest, and the yeast mixture. Start kneading.
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Adding the lard: Add the lard little by little while kneading. You should get an elastic, smooth dough that doesn't stick to your hands.
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First proof: Shape into a ball, place it in a greased bowl, and cover with a cloth. Let it rest in a warm place until it doubles in size (approx. 1-2 hours).
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Shaping and second proof: Stretch the dough on a baking tray, giving it a round or rectangular shape (as you prefer). Let it rest again for about 30-45 minutes.
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Baking: Preheat the oven to 180°C. Before baking, you can make a few dimples on the surface with your fingers. Bake for 20-25 minutes until golden brown.
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Final touch: Once out of the oven, you can sprinkle a little more stevia on top to mimic the traditional sugary finish.
Nutritionist Tips
Although lard is a saturated fat, in this recipe it is consumed in moderation and offset by completely removing sugar. By using Stevia + Eritrytol 1:1 de Castelló, we avoid the insulin spikes that traditional pastries often cause, helping keep energy levels steady. The use of Bonsalt is essential to make the dessert suitable for people who watch their cardiovascular health, reducing sodium without losing the dough's flavor balance.
It's the perfect recipe for bringing back childhood flavors in a healthier way with your friends or family!
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