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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.

Mini finger buns


Finger buns are a childhood favourite of ours. One GT staffer admitted to buying and scoffing three at a time when they were sold at the school canteen. These mini versions make doing just that a much more guilt-free proposition.

You'll need

375 ml (1½ cups) warm milk 60 gm caster sugar 14 gm (2 sachets) dried yeast 600 gm (4 cups) plain flour 70 gm butter, coarsely chopped Finely grated rind of ½ lemon 1 egg, lightly beaten 70 gm sultanas 40 gm currants   Sticky glaze 80 gm caster sugar 1 tsp lemon juice   Pink icing 180 gm pure icing sugar, sieved 1 tbsp milk Pink food colouring

Method

  • 01
  • Preheat oven to 200C. Whisk milk, sugar and yeast in a bowl to combine and set aside until foamy (3-4 minutes). Combine flour, butter, lemon rind and a good pinch of salt in a separate bowl and rub with your fingers until mixture resembles coarse breadcrumbs. Stir in yeast mixture, egg, sultanas and currants to form a soft dough, then cover and stand in a warm place until doubled in size (40-45 minutes).
  • 02
  • Pinch off golf ball-sized pieces of dough and roll on a work surface into 6cm-7cm cylinders. Place on baking trays lined with baking paper, leaving room between for buns to expand. Cover and stand until risen by about half (10-15 minutes). Bake, swapping and turning trays partway through cooking, until golden brown and cooked through (10-12 minutes).
  • 03
  • Meanwhile, for sticky glaze, stir sugar, lemon juice and 60ml water in a small saucepan over medium-high heat until sugar dissolves. Bring to the boil, set aside to cool, then brush glaze over hot buns and set aside to cool.
  • 04
  • For pink icing, stir icing sugar and milk in a bowl until smooth, adding a little extra milk if necessary to reach a spreadable consistency. Tint with a little pink food colouring, then pipe or spread on finger buns. Stand until set (about 10 minutes), then serve. These buns are best eaten on the day they’re made.

At A Glance

  • Serves 15 people
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At A Glance

  • Serves 15 people

Drink Suggestion

Pink moscato

Featured in

April 2016

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