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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."

Quince and apple fritters


You'll need

7 gm (1 sachet) dried yeast 200 ml warm milk 90 gm caster sugar 2 eggs 60 gm butter at room temperature, chopped 530 gm plain flour, plus extra for dusting ½ tsp vanilla extract Vegetable oil, for deep-frying 220 gm (11/4 cups) pure icing sugar, sieved 3 tbsp lemon juice   Quince and apple filling 350 ml apple cider 200 gm caster sugar 1 cinnamon quill Juice and thinly peeled rind of ½ lemon 2 quince (about 370gm), peeled, cored and cut into 2cm dice 30 gm butter, chopped, plus extra for buttering bowl 3 Granny Smith apples (about 400gm), peeled, cored and diced 2 tbsp brown sugar

Method

  • 01
  • Stir yeast and warm milk in a bowl until yeast dissolves and stand until foamy (5-7 minutes).
  • 02
  • Place sugar, eggs, butter, half the flour, vanilla, yeast mixture and 1 tsp fine sea salt in an electric mixer fitted with a dough hook and knead on low speed to combine, then add remaining flour and knead until a sticky dough forms (4-5 minutes; dough will be quite wet). Turn out onto a lightly floured surface, dust top with a little extra flour, form into a ball, transfer to a lightly buttered bowl, cover with plastic wrap and set aside in a warm place until doubled in size (1-1½ hours).
  • 03
  • Meanwhile, for apple and quince filling, combine cider, sugar, cinnamon, lemon juice and rind and 250ml water in a saucepan, add quince, reduce heat to low and simmer until quince is tender (50-55 minutes). Strain and cool. Heat butter in a frying pan, add apple and brown sugar, and cook, stirring, until caramelised (12-15 minutes). Add quince, toss to combine and cool.
  • 04
  • Roll out dough on a floured surface to 24cm x 40cm. Scatter with half the filling, fold in thirds to enclose, turn so shortest side faces you and roll again to about a 24cm x 40cm rectangle. Scatter with remaining filling, fold in thirds again and roll to a 24cm x 40cm rectangle. Cut into 4cm squares, gather corners and pinch to enclose (if a little filling comes out just press back into dough).
  • 05
  • Heat oil to 170C in a large saucepan. Deep-fry fritters in batches (be careful, hot oil will spit), turning once, until golden and cooked through (3-4 minutes). Drain on paper towels and repeat with remaining fritters.
  • 06
  • Combine icing sugar and lemon juice in a bowl, then dip fritters in icing, shake off excess, set aside until set (12-15 minutes), then serve.

At A Glance

  • Serves 32 people
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At A Glance

  • Serves 32 people

Drink Suggestion

Medium-sweet French cider.

Featured in

Sep 2016

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