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"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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Orange-scented brioche with brown sugar labne and strawberries


You'll need to begin this recipe a day ahead.

You'll need

80 ml (1/3 cup) milk 1 tsp dried yeast 150 gm softened butter 70 gm brown sugar 1 egg, at room temperature Juice of ½ orange, finely grated rind of 1 400 gm (2 2/3 cups) plain flour 250 gm strawberries (about 1 punnet), hulled and thickly sliced For brushing: eggwash 2 tbsp demerara sugar   Brown sugar labne 600 gm thick plain yoghurt 120 gm brown sugar

Method

  • 01
  • For brown sugar labne, spoon a quarter of the yoghurt into a muslin-lined sieve placed over a deep bowl, scatter with a quarter of the brown sugar and repeat layering until all yoghurt and sugar are used. Cover with plastic wrap and refrigerate overnight to drain (discard liquid). Brown sugar labne will keep refrigerated in an airtight container for 2 days.
  • 02
  • Heat milk in a saucepan over low heat to lukewarm, remove from heat and stir in yeast. Stand in a warm place until foaming (2-3 minutes).
  • 03
  • Process butter, brown sugar, egg, orange juice and half the orange rind in a food processor to combine (mixture will look curdled). Add yeast mixture and flour, process to form a soft, almost cake-like dough, then turn onto a well-floured surface and form into a smooth ball. Place in a lightly buttered bowl, cover with plastic wrap and stand in a warm place until risen by half (30-40 minutes).
  • 04
  • Preheat oven to 180C. Turn dough onto a piece of baking paper dusted with flour and pat into a 25cm-diameter round with floured hands. Spread one-third of brown sugar labne over dough, leaving a 2cm border, scatter with strawberries and brush edges with eggwash. Combine demerara sugar and remaining orange rind in a bowl, scatter over brioche and bake until golden and cooked through (20-25 minutes). Serve warm or at room temperature with extra brown sugar labne.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Oct 2012

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