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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."

Brioche apple custard tart


You'll need

125 ml (½ cup) lukewarm milk 7 gm (1 sachet) dried yeast 330 gm plain flour 30 gm caster sugar 1 egg mixed with 1 egg yolk, at room temperature 125 gm butter, diced, at room temperature 2 pink lady or Granny Smith apples, peeled, halved and thinly sliced Melted butter, for brushing Raw cane-sugar cubes, crushed, for scattering   Pastry cream 3 large egg yolks 75 gm caster sugar 25 gm plain flour 290 ml milk 90 ml pouring cream ½ vanilla bean, split, seeds scraped

Method

  • 01
  • Combine milk and yeast in an electric mixer fitted with a dough hook and stand until foamy (3-5 minutes). Add flour, sugar, egg and a pinch of salt, and mix until a dough forms. With mixer on medium speed, add butter a piece at a time, incorporating well between additions, then knead until smooth and glossy (4-5 minutes). Cover with a damp tea towel and set aside until doubled in size (1-1¼ hours).
  • 02
  • Meanwhile, for pastry cream, whisk yolks and sugar in a bowl until pale, then whisk in flour. Bring milk, cream, and vanilla bean and seeds to a simmer in a saucepan over high heat, whisk into yolk mixture, then return to pan and whisk continuously over medium-high heat until thick and bubbling (3-5 minutes). Transfer to a bowl, cover directly with plastic wrap and cool to room temperature (1-1¼ hours).
  • 03
  • Turn out dough onto a lightly floured surface, roll to a 29cm-diameter round, place in a 28cmdiameter tart tin (don’t use a black tin – it will absorb too much heat and the tart base will burn) and press halfway up the sides. Spread pastry cream over base, leaving a 5mm border and set aside until dough rises just above edge of tart tin (1 hour).
  • 04
  • Preheat oven to 200C. Overlap apple slices in concentric circles over pastry cream, brush with melted butter, scatter with sugar, reduce oven to 180C and bake on middle shelf until tart is golden and risen evenly in the centre, covering edges with foil for last 10 minutes of cooking to prevent burning (40-45 minutes). Cool in tin (15 minutes), then scatter with extra sugar and serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Sep 2016

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