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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."

Little lime meringue cakes


You'll need

220 gm (1 cup) caster sugar 190 gm softened butter Finely grated rind of 3 limes 3 eggs 280 gm plain flour, sieved 50 gm almond meal 1 tsp baking powder 185 ml (¾ cup) milk 2 tbsp lime juice To serve: strawberries   Lime curd 2 egg yolks 80 gm caster sugar 50 ml lime juice 40 gm butter, coarsely chopped   Italian meringue 165 gm (¾ cup) caster sugar 2 eggwhites

Method

  • 01
  • For lime curd, whisk yolks and sugar in a bowl to combine, then whisk in lime juice. Transfer to a saucepan, add butter and stir continuously over medium heat until just simmering (2-3 minutes). Remove from heat, strain into a sterilised container and refrigerate until thick and cold. Makes about 150ml. Lime curd will keep refrigerated for 1 week.
  • 02
  • Preheat oven to 170C. Beat sugar, butter and lime rind in an electric mixer until pale and fluffy (2-3 minutes). Add eggs one at a time, scraping down sides of bowl and beating well after each addition. Stir in flour, almond meal and baking powder until smooth, add milk and lime juice and stir to combine. Spoon into 12 buttered and floured 125ml metal dariole moulds (there may be a little mixture left over). Smooth tops, bake until risen and golden (15-20 minutes), turn out of moulds, cool on a wire rack. Scoop out centres of cakes with a melon baller or teaspoon and fill with lime curd.
  • 03
  • For Italian meringue, combine sugar and 60ml water in a saucepan and stir over medium-high heat until sugar dissolves. Bring to the boil and cook until syrup reaches 115C on a sugar thermometer (2-3 minutes), then remove from heat. Meanwhile, whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form (1-2 minutes), then slowly add hot syrup, whisking continuously on low speed, then whisk on high speed until thick, glossy and cooled to room temperature (6-8 minutes). Transfer to a piping bag with a 1cm nozzle and pipe peaks on top of cakes, making sure you cover all the curd. Brown meringue quickly with a blowtorch and serve with strawberries.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Tangy botrytis riesling.

Featured in

Nov 2010

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