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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."

Apple and blackberry pandowdy


You'll need

4 each Granny Smith apples and pink lady apples, cut into eighths 300 gm caster sugar 150 gm frozen blackberries 40 gm plain flour Juice of 2 mandarins Finely grated rind of 1½ lemons For scattering: Demerara sugar or crushed sugar cubes To serve: pouring cream   Sour cream pastry 250 gm (1 2/3 cup) plain flour 40 gm pure icing sugar, sieved Scraped seeds of 1 vanilla bean Finely grated rind of 1 lemon 140 gm cold butter, coarsely chopped 120 gm sour cream

Method

  • 01
  • For sour cream pastry, process flour, sugar, vanilla seeds, rind and ½ tsp salt in a food processor to combine, add butter, pulse until small lumps of butter remain (30 seconds). Add sour cream, pulse to combine, turn onto a work surface, bring together with the heel of your hand, wrap in plastic wrap, refrigerate to rest (2 hours).
  • 02
  • Preheat oven to 200C. Combine apples, sugar, blackberries, flour, juice and rind in a bowl, then transfer to a 24cm-diameter 5cm-deep pie dish.
  • 03
  • Roll out pastry on a lightly floured surface to 4mm thick. Brush edges of pie dish with water, place pastry over filling and press over rim of pie dish to seal, then trim edges with a sharp knife. Pierce a hole in centre of pastry, brush pastry with water, scatter with demerara sugar then bake until pastry is light golden and crisp (30-35 minutes). Remove from oven, break pastry into large pieces with a fork, press down into filling, then bake until filling bubbles up over pastry and pastry is golden brown (20-25 minutes). Stand for 15 minutes then serve with cream.

A pandowdy is a pie of sorts, the difference being that the crust is "dowdied", or broken into big pieces with a fork partway through cooking. The edges of the pastry pieces soak up some of the juices while the centre remains crisp. We've used Granny Smith apples for their tartness, pink ladies for their sweetness, and frozen blackberries for a reminder of summer in the depths of winter. As you serve the pandowdy, you can pour some cream straight into the baking dish so it mingles with the juices to delicious effect.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Aug 2011

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