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Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Caramelised milk and almond cake


"This recipe came from my dear friend and mentor Diana Kennedy; however, the curd was one of our manager's ideas," says Ward.

You'll need

1½ litres (5 cups) milk 330 gm (1½ cups) caster sugar ¼ tsp bicarbonate of soda 1 cinnamon quill 85 gm almonds, finely ground 6 eggwhites   Orange and ancho chilli curd 80 gm caster sugar Large pinch of ancho chilli powder Finely grated rind and juice of 1 orange 1 egg 1 egg yolk 50 gm butter, cut into small cubes

Method

  • 01
  • Combine milk, sugar, bicarbonate of soda and cinnamon in a large saucepan over medium heat and simmer, stirring occasionally, until milk starts to thicken (35-40 minutes). Remove cinnamon (discard), add almond and cook until mixture is very thick, easily coats a spoon and is light brown (20-30 minutes; you’ll need to stir constantly from 12 minutes after adding the ground almonds). Remove from heat and set aside to cool (50 minutes to 1 hour).
  • 02
  • Preheat oven to 175C. Combine milk mixture and eggwhites in a bowl, then pour into an oiled 1.5-litre 20cm square baking dish and bake until puffed and brown on top (25-35 minutes). Remove from oven, place 3 tea towels on top of cake (this flattens the cake as it cools) and set aside to cool (3 hours).
  • 03
  • Meanwhile, for orange and ancho chilli curd, blend sugar, ancho powder and orange rind in a small blender until evenly coloured and the rind has broken down, then transfer to an electric mixer. Heat orange juice in a saucepan over medium heat to 50C on a sugar thermometer (1-2 minutes). Add egg and egg yolk to sugar mixture and whisk until fluffy (3 minutes). Add warmed juice and mix until well incorporated. Return mixture to pan, reduce heat to low and stir until mixture thickly coats a spoon (4-6 minutes). Remove from heat and gently whisk in butter, a piece at a time, until incorporated. Set aside to cool completely, then refrigerate to chill (1-2 hours). Stir before serving because the butter separates slightly. Drizzle over cake and serve.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Espolón Añejo.

Featured in

Sep 2013

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