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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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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.

Tarte fine aux pommes


The elegant simplicity of an apple tarte fine is hard to beat, although a drizzle of slightly tart verjuice syrup certainly adds a little je ne sais quoi. A dollop of crème fraîche is the ideal accompaniment.

You'll need

375 gm puff pastry (see puff pastry recipe) 60 gm caster sugar Scraped seeds of 1 vanilla bean ½ tsp ground cinnamon 3-4 small Granny Smith apples, unpeeled 40 gm butter, melted   Cinnamon-verjuice syrup 220 gm (1 cup) caster sugar 150 ml verjuice Thinly peeled rind and juice of 1 orange 3 cinnamon quills 1 vanilla bean, split, seeds scraped

Method

  • 01
  • Preheat oven to 200C. Roll out pastry to 3mm thick, place on a tray and refrigerate to rest (30 minutes).
  • 02
  • Meanwhile, for cinnamon-verjuice syrup, stir ingredients and 80ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until a light syrup forms (10-15 minutes). Remove from heat and set aside.
  • 03
  • Cut out a 23cm-diameter round from pastry, place on an oven tray lined with baking paper and set aside. Rub sugar, vanilla seeds and cinnamon in a bowl to combine, then pass through a sieve and set aside. Trim ends from apples, thinly slice on a mandolin (discard seeds), then layer over pastry in concentric circles, leaving a 1cm border. Brush apples with half the butter, then scatter half the sugar mixture evenly over and bake until starting to puff and turn golden (10-15 minutes). Remove from oven and brush with remaining butter, scatter with remaining sugar, then return to oven until dark golden and cooked through (20-25 minutes; cover edges of pastry with foil if they start to darken too much). Serve warm drizzled with cinnamon-verjuice syrup and with crème fraîche.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Oct 2014

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