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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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Yeast cake with mascarpone and peach jam


You'll need

125 ml (½ cup) lukewarm milk 28 gm dry yeast (4 sachets) 65 gm raw caster sugar, plus extra for glazing 600 gm (4 cups) plain flour 125 gm butter, softened 2 egg yolks 180 ml (¾ cup) pouring cream 1 egg yolk, mixed with 1 tbsp of water, for eggwash For dusting: pure icing sugar To serve: mascarpone   Peach jam 6 yellow peaches, scored 100 gm raw caster sugar   Grilled peaches 5 yellow peaches, halved, stones removed 75 gm (1/3 cup) raw caster sugar

Method

  • 01
  • Combine milk, yeast and 1 tbsp caster sugar in a bowl. Set aside until foamy (5-10 minutes). Sift in 50gm flour and stand until foamy (5-10 minutes). In the bowl of a food processor with a dough attachment, sift in remaining flour and pinch of salt. Add butter and remaining sugar and beat until pale. Change attachment to a dough hook, add flour and yeast mixture, egg yolks and cream and process until a smooth dough forms (5-10 minutes). Turn onto a work surface and knead until smooth and elastic (3-5 minutes). Transfer dough to a bowl, cover with plastic wrap and stand in a warm place until doubled in size (1-2 hours).
  • 02
  • Preheat oven to 200C. Meanwhile, for peach jam, blanch peaches until skins split (10-20 seconds), then refresh. Drain, then peel peaches (discard skin), coarsely chop flesh (discard stones) and place in a saucepan with sugar and cook over medium-high heat, stirring occasionally, until jam consistency is reached and volume has reduced to 375ml (20-30 minutes). Set aside to cool.
  • 03
  • Knock back dough and roll out to a 65cm-long log shape. Twist log, bring ends together and knot to seal. Transfer to a baking paper-lined oven tray, bake for 15 minutes, then reduce heat to 170C. Brush cake with eggwash, scatter with extra caster sugar and bake until cooked through and golden (30-35 minutes).
  • 04
  • For grilled peaches, preheat a grill to high. Place peach halves, cut-side up, on an oven tray and scatter with sugar. Grill until golden and bubbling (5-10 minutes). Serve cake warm, dusted with icing sugar, topped with grilled peaches, and with peach jam and mascarpone to the side.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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