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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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Canelés with spiced hot chocolate


Canelé moulds are available from select chef and homewares stores. To season copper moulds for the first time, place in a preheated oven at 180C for an hour, then turn off the oven and leave the moulds in until cool. Then follow the method in the recipe for brushing with beeswax, which you can buy from art- and candle-supply stores. This recipe is inspired by a Paula Wolfert recipe. Start one or two days ahead to develop the flavour of the batter.

You'll need

500 ml (2 cups) milk 30 gm cold butter, coarsely chopped 110 gm (¾ cup) plain flour 200 gm caster sugar 4 large egg yolks 2 tbsp golden rum Scraped seeds of 1½ vanilla beans 80 ml (½ cup) vegetable oil 50 gm beeswax   Spiced hot chocolate 375 ml (1½ cups) milk 250 ml (1 cup) pouring cream ½ cinnamon quill Pinch ground nutmeg and ground cloves 200 gm dark chocolate (56% cocoa solids) To serve: whipped cream and dark chocolate for grating

Method

  • 01
  • Heat milk in a small saucepan to 83C, then remove from heat and set aside. Pulse butter, flour and a pinch of salt in a food processor. Add sugar, pulse to combine, then add yolks and pulse to combine. With the motor running, add milk in a thin steady stream until all incorporated, then strain mixture through a fine sieve. Add rum and vanilla seeds, and cool to room temperature, then refrigerate overnight or for up to 48 hours for flavours to develop.
  • 02
  • Preheat oven to 100C. To prepare moulds, gently heat oil and beeswax in a saucepan over a low heat until melted. Warm canelé moulds in oven, then carefully brush insides with wax mixture and turn upside down on a wire rack to drain off excess. When cool enough to handle, place moulds in the freezer for at least 30 minutes until chilled.
  • 03
  • Preheat oven to 190C. Stir batter gently (so as to not aerate), then fill prepared moulds, leaving 3mm-5mm at the top of each and bake until deep golden (50-55 minutes). Carefully turn out and cool to room temperature.
  • 04
  • For spiced hot chocolate, heat milk, cream, cinnamon, nutmeg and cloves in a saucepan and, just before reaching a simmer, add chocolate and whisk until smooth. Discard cinnamon, top with whipped cream and grated chocolate and serve warm alongside canelés.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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Featured in

Jun 2014

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