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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."

Strawberry and rose hazelnut tart


You'll need

700 gm strawberries, hulled and coarsely chopped, plus extra to serve 70 gm raw caster sugar 30 gm cornflour Finely grated rind and juice of ½ orange 3 tsp rosewater Scraped seeds of 1 vanilla bean For brushing: eggwash For dusting: pure icing sugar, sieved To serve: crème fraîche   Spiced hazelnut pastry 175 gm softened butter 150 gm pure icing sugar, sieved Finely grated rind of 1 lemon and 1 orange 3 egg yolks 250 gm (1 2/3 cups) plain flour 150 gm hazelnut meal 2 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp baking powder

Method

  • 01
  • For spiced hazelnut pastry, beat butter, icing sugar and orange rind in an electric mixer until pale and fluffy (4-5 minutes), add yolks and beat to combine. Add remaining ingredients and mix until just combined. Form into a disc, wrap in plastic wrap and refrigerate until firm (2 hours).
  • 02
  • Roll two-thirds of hazelnut pastry to 3mm-thick on a lightly floured piece of baking paper and line a 24cm-diameter tart tin. Trim edges and refrigerate until firm (30 minutes). Roll out remaining dough on a lightly floured piece of baking paper to a rough 24cm-long rectangle, place on an oven tray and refrigerate until firm (30 minutes).
  • 03
  • Preheat oven to 180C. Combine strawberries, sugar, cornflour, rinds, juice and vanilla seeds in a bowl and fill pastry case.
  • 04
  • Cut remaining pastry lengthways into 12mm-thick strips and form a lattice pattern over strawberry mixture, trimming overhanging ends. Brush pastry with eggwash, bake until crisp and golden (30-35 minutes), cool in tin for 30 minutes then remove and cool to room temperature. Dust with icing sugar and serve with extra strawberries and crème fraîche.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Nov 2010

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