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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."

Cheese, onion and chive scrolls


These more-ish scrolls are best served on the day they're made. You can bake them a few hours ahead then warm them in the oven for a few minutes just before serving.

You'll need

1 onion, thinly sliced 1 tbsp olive oil 250 gm (1 2/3 cups) bread flour 100 gm (2/3 cup) rye flour 10 gm brown sugar 7 gm (1 sachet) dried yeast 2 tbsp finely chopped chives 70 gm each Gruyère and aged Cheddar, coarsely grated 125 ml (½ cup) milk, plus extra for brushing

Method

  • 01
  • Stir onion and oil in a saucepan over medium-high heat until tender (4-5 minutes), set aside. Combine flours, sugar, yeast, chives, 50gm cheddar, onion mixture and 2 tsp sea salt in the bowl of an electric mixer fitted with a dough hook. Warm milk and 90ml water in a saucepan over low heat until lukewarm, add to flour mixture, knead until smooth and elastic (4-5 minutes). Transfer to a lightly oiled bowl, cover and stand in a warm place until doubled in size (45 minutes-1 hour).
  • 02
  • Meanwhile, preheat oven to 180C. Knock back dough and roll out on a lightly floured surface to a 20cm x 40cm rectangle. Scatter with remaining cheeses then roll to form a long cylinder. Cut into 8 pieces, place cut-side down on an oven tray lined with baking paper, stand until slightly risen (10 minutes). Brush tops with milk and bake until golden (20-25 minutes). Serve warm.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jun 2011

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