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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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Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Lime and vanilla yo-yos with passionfruit curd


Melting moments, yo-yos, call them what you will - these wonderful childhood favourites are taken to the next level with passionfruit curd and lime butter.

You'll need

200 gm butter, softened 90 gm pure icing sugar, sieved 60 ml (¼ cup) lime juice Finely grated rind of 1 lime Scraped seeds of 1 vanilla bean 225 gm (1½ cups) plain flour 100 gm cornflour   Passionfruit curd 4 egg yolks 100 gm caster sugar 80 ml passionfruit pulp (from about 4 passionfruit) 50 gm butter, coarsely chopped 2 tsp lime juice   Lime butter 210 gm pure icing sugar, sieved 75 gm cold unsalted butter, finely chopped 1½ tbsp lime juice Finely grated rind of 1 lime

Method

  • 01
  • Preheat oven to 180C and line 2 oven trays with baking paper. Beat butter, icing sugar, lime juice and rind, and vanilla seeds until pale and creamy (2-3 minutes). Sift flour and cornflour over the butter mixture and mix until well combined. Take a heaped tablespoonful of dough, roll into a ball and press lightly with a floured fork twice to form a cross-hatch pattern, then place on lined trays. Bake until just golden (12-15 minutes). Cool briefly on trays, then transfer to a wire rack.
  • 02
  • Meanwhile, for passionfruit curd, whisk yolks in a heatproof bowl to combine. Combine sugar, passionfruit pulp and butter in a saucepan over low heat and stir until butter melts and sugar dissolves (5 minutes). Whisking continuously, add a third of the passionfruit mixture to yolks, then add to pan and stir continuously until thickened (3 minutes; do not boil). Add lime juice, remove from heat and pass through a coarse sieve into a container. Cover directly with plastic wrap, cool for 10 minutes, then refrigerate until chilled (1 hour).
  • 03
  • For lime butter, beat ingredients in an electric mixer until pale and fluffy (2-3 minutes).
  • 04
  • Top half the biscuits with lime butter, then passionfruit curd (there may be a little left over), sandwich with remaining biscuits and refrigerate until firm (30 minutes). Filled yo-yos will keep refrigerated in an airtight container for 2 days.

At A Glance

  • Serves 14 people
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At A Glance

  • Serves 14 people

Featured in

May 2016

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