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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."

Sour cherry fritters with boozy mascarpone


These simple-to-make fritters conceal an unexpected centre - a sweet and sour morello cherry - while the kirsch-spiked mascarpone makes for perfect dipping. Use any liqueur you fancy - Marsala would work beautifully, as would an orange-flavoured liqueur such as Grand Marnier.

You'll need

300 gm (2 cups) plain flour 110 gm (½ cup) caster sugar 75 gm hazelnut meal 3 tsp baking powder Finely grated rind of 1 orange Scraped seeds of 1 vanilla bean 250 ml (1 cup) milk 60 gm butter, melted and cooled 1 egg, lightly beaten For deep-frying: vegetable oil 15-18 jarred pitted morello cherries (about 200gm, drained)   Boozy mascarpone 300 gm mascarpone 30 ml kirsch 30 gm pure icing sugar, sieved Scraped seeds of 1 vanilla bean   Cinnamon sugar 80 gm (½ cup) pure icing sugar 2 tsp ground cinnamon

Method

  • 01
  • Mix flour, sugar, hazelnut meal, baking powder, orange rind, vanilla seeds and a pinch of salt in a bowl, make a well in the centre, then add milk, butter and egg. Mix until smooth and combined, cover with plastic wrap and refrigerate for 1 hour to rest.
  • 02
  • Meanwhile, for boozy mascarpone, whisk ingredients in a bowl until thick and combined, then refrigerate until required.
  • 03
  • Preheat oil in a deep saucepan to 180C. Spoon heaped tablespoons of batter onto a sheet of baking paper. Press a morello cherry into the centre of each, ensuring batter completely encloses cherry. Deep-fry in batches, turning occasionally, until puffed, golden and cooked through (3-4 minutes). Drain on absorbent paper.
  • 04
  • For cinnamon sugar, sieve ingredients to combine, then sieve over hot fritters and serve with boozy mascarpone for dipping.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Aug 2013

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