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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."

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Cardamom and orange palmiers


Palmiers are a French pâtisserie staple. Here we've added fragrance and flavour to the sugar glaze with cardamom and orange rind. They're perfect for dipping into a cup of tea.

You'll need

90 gm raw caster sugar, plus extra for dusting Finely grated rind of 1 orange ½ tsp ground cardamom ¼ tsp ground ginger 350 gm puff pastry (see puff pastry recipe) 20 gm melted butter

Method

  • 01
  • Combine sugar, rind and spices in a bowl, mix well and set aside.
  • 02
  • Roll out pastry on a work surface lightly dusted with raw caster sugar to 3mm thick, then cut out a 30cm square. Brush lightly with melted butter, scatter sugar mixture over evenly, then roll the 2 sides inwards to meet in the centre. Transfer to a tray and refrigerate until firm (1-1½ hours).
  • 03
  • Preheat oven to 220C. Slice pastry into 1cm-thick pieces and place on baking trays lined with baking paper, leaving about 5cm in between each, and bake, swapping and turning trays partway through to cook evenly, until light golden (5-6 minutes). Remove from oven, carefully flip over palmiers (be careful, the molten sugar is very hot), then return to oven until bases are glazed and caramelised (5-6 minutes). Cool on trays and serve on the day of baking.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Oct 2014

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