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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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Allumettes with café au lait anglaise


Crisp matchsticks of puff pastry are made just that little bit sweeter by a thin glaze spread over them before baking. Although these beauties are great on their own, they're even better with a coffee-spiked anglaise for dipping.

You'll need

375 gm puff pastry (see puff pastry recipe) 1 eggwhite 160 gm pure icing sugar, sieved ¼ tsp vanilla bean paste   Café au lait anglaise 350 ml pouring cream 100 ml milk 50 ml espresso-strength coffee 1 vanilla bean, split and seeds scraped Thinly peeled rind of ½ lemon 4 egg yolks 80 gm caster sugar

Method

  • 01
  • For café au lait anglaise, bring cream, milk, coffee, vanilla bean and seeds, and rind to the simmer in a saucepan over medium-high heat. Whisk yolks and sugar in a bowl until sugar dissolves, pour in cream mixture and whisk to combine. Return to pan and stir continuously until mixture thickly coats the back of a wooden spoon (4-5 minutes), then strain and refrigerate until chilled (1-2 hours).
  • 02
  • Preheat oven to 200C. Roll out pastry on a lightly floured surface to a rough 3mm-thick rectangle, place on a tray lined with baking paper and freeze until firm (10-15 minutes).
  • 03
  • Meanwhile, beat eggwhite, icing sugar and vanilla paste in an electric mixer until thick and smooth (3-4 minutes). Spread over frozen pastry in a thin even layer and return to freezer for another 5 minutes. Trim edges of pastry carefully with a sharp knife (if pastry is a little brittle, stand for 1-2 minutes), then cut into 2cm x 12cm rectangles and place on baking trays lined with baking paper. Bake until light golden and crisp (8-10 minutes), then set aside to cool slightly. Serve with café au lait anglaise for dipping.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Oct 2014

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