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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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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.

White chocolate-espresso parfait sandwiches


You'll need to begin this recipe 2 days ahead.

You'll need

600 ml pouring cream 25 ml espresso coffee 3 pieces of lemon peel 330 gm white chocolate, coarsely chopped   Hazelnut meringue 4 eggwhites 110 gm (½ cup) caster sugar 110 gm (2/3 cup) icing sugar, sieved 50 gm ground hazelnuts 20 gm Dutch-process cocoa, sieved   Espresso caramel 150 gm caster sugar 75 gm liquid glucose (see note) 1 tbsp espresso coffee 40 gm butter, coarsely chopped

Method

  • 01
  • Combine cream, coffee and peel in a saucepan, bring just to the boil over medium-high heat, strain over chocolate in a bowl and whisk until smooth. Cool, whisking occasionally so chocolate doesn’t separate from cream, to room temperature, then refrigerate overnight. The next day, whisk chocolate mixture until soft peaks form.
  • 02
  • For meringues, preheat oven to 100C. Using an electric mixer, whisk eggwhites and a pinch of salt until soft peaks form. With motor running, gradually add caster sugar; whisk until glossy. Using a metal spoon, fold in icing sugar, hazelnut and cocoa. Trace 2 rectangles using a 20cm x 30cm cake pan as a template onto baking paper-lined oven trays. Spread meringue evenly onto rectangles, bake for 40 minutes or until crisp. Cool on trays.
  • 03
  • For caramel, combine sugar, glucose and ¼ cup water in a small saucepan and stir over medium heat until sugar dissolves. Increase heat to medium-high and cook for 5-7 minutes or until dark caramel. Remove from heat, add ¼ cup water and espresso, swirl to combine. Add butter, swirl to incorporate, then cool.
  • 04
  • Place a meringue rectangle, trimming edges to fit, into a 20cm x 30cm baking paper-lined cake pan. Drizzle with half the espresso caramel, top with chocolate mixture and drizzle with remaining espresso caramel. Top with remaining meringue and freeze overnight. Remove, cut into squares using a wet sharp knife and serve immediately.

Note Liquid glucose is available from the baking section of supermarkets and health food stores.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jan 2007

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