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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."

Ensaïmada


This heavenly flaky pastry is traditional to Mallorca, where it's usually made with lard. We've opted for butter to make it vegetarian-friendly, but feel free to go down the traditional road (be sure to use good lard for best results). Pair with a strong coffee or comforting hot chocolate for dipping.

You'll need

200 ml lukewarm milk 2 tsp dried yeast 500 gm (3 cups) plain flour 180 gm raw caster sugar 2 eggs and 1 egg yolk, at room temperature 200 gm softened butter   Vanilla sugar 70 gm icing sugar, sieved Scraped seeds of 2 vanilla beans

Method

  • 01
  • Stir milk and yeast in a bowl to dissolve, then stand until foamy (4-5 minutes).
  • 02
  • Combine flour, sugar, eggs and yolk, yeast mixture and a pinch of salt in an electric mixer fitted with a dough hook, then knead until a soft elastic dough forms (2-3 minutes). Cover with plastic wrap and stand until doubled in size (45 minutes).
  • 03
  • Preheat oven to 180C. Roll out dough on a well-floured surface to a 50cm square, dusting lightly with extra flour as you go. Spread butter over dough, then roll into a cylinder. Re-roll to a rough 15cm x 65cm rectangle, then, from the longest side, roll again into a narrow cylinder. Loosely coil cylinder on a large baking tray lined with baking paper, cover with a large upturned bowl and set aside to rise until the sides of the dough touch each another (1½-2 hours). Bake until golden and cooked through (20-25 minutes).
  • 04
  • For vanilla sugar, place icing sugar and vanilla seeds in a bowl and rub to combine.
  • 05
  • Dust wtih vanilla sugar and serve warm or at room temperature. Ensaïmada is best eaten the day it’s made, but can be stored in an airtight container and warmed a day or two later.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Aug 2013

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