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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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Fried pastries with espresso mascarpone


These more-ish fried pastries are made from a lightly sweetened pasta dough, then deep-fried until crisp. The dusting of coffee-spiked icing sugar and accompanying espresso mascarpone make this the perfect finish to a meal.

You'll need

225 gm (1½ cups) plain flour 2 tsp Dutch-process cocoa ½ tsp ground cinnamon 2 tbsp caster sugar 60 ml Marsala or vin santo 1 egg 20 gm butter, melted 100 gm pure icing sugar 2 tsp very finely ground coffee beans For deep-frying: vegetable oil   Espresso mascarpone 250 gm mascarpone 40 gm pure icing sugar, sieved 30 ml espresso-strength coffee

Method

  • 01
  • Sift flour, cocoa and cinnamon into a bowl, add caster sugar, Marsala, egg and butter and stir until dough starts to come together. Turn onto a lightly floured surface and knead until dough is smooth and elastic (5-10 minutes). Wrap in plastic wrap and refrigerate to rest (1 hour).
  • 02
  • Meanwhile, for espresso mascarpone, whisk ingredients in a bowl until smooth and combined, then refrigerate until required.
  • 03
  • Sift icing sugar and ground coffee together, return to a fine sieve and set aside.
  • 04
  • Divide dough into four. Working with one piece at a time, and using a pasta machine with rollers at widest setting, feed dough through rollers, reducing settings one notch at a time until 2mm thick. Cut into long strips with a fluted pastry wheel, then tie each into a loose knot and place in a single layer on a tray.
  • 05
  • Heat oil in a deep saucepan or deep-fryer to 180C. Deep-fry pastries in batches, turning occasionally, until crisp and golden (1-2 minutes; be careful as hot oil may spit), then drain on absorbent paper and dust heavily with icing sugar mixture. Serve warm or at room temperature with espresso mascarpone for dipping.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2011

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