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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."

Rhubarb and strawberry lattice pie


Fruit compote in a sugar-flecked sweet crust? It's a hard act to beat. When it comes to dessert, everyone will want a piece of the pie.

You'll need

435 gm sheet vanilla bean shortcrust pastry (see note) 1 egg, lightly beaten with 1 tbsp milk 2 tbsp demerara sugar For dusting: pure icing sugar To serve: vanilla ice-cream   Rhubarb and strawberry compote 1 kg rhubarb (about 2 bunches), washed and cut into 3cm pieces 500 gm strawberries (2 punnets), hulled and some halved, some left whole 440 gm (2 cups) caster sugar Juice and finely grated rind of 1 orange Juice of 1 lemon 2 cinnamon quills 150 gm almond meal

Method

  • 01
  • For rhubarb and strawberry compote, toss rhubarb and strawberries with sugar in a bowl and stand to soften and release their juices (20-25 minutes). Place in a saucepan, add juices, rind and cinnamon, and simmer over medium heat, stirring occasionally, until almost tender (6-8 minutes). Set aside to soften (5 minutes). Strain liquid into a clean saucepan and return cinnamon quills. Transfer fruit to a large bowl, then gently stir in almond meal and set aside.
  • 02
  • Bring fruit cooking liquid to the boil and cook until reduced to a thick syrup (20-25 minutes).
  • 03
  • Meanwhile, preheat oven to 180C. Place pastry on a sheet of baking paper and trim edges to fit a 25cm (4-cup) pie tin with edges overhanging, and line the tin. Cut remaining pastry into 1.5cm-wide strips (use a crinkle cutter for fancy edges) and refrigerate to firm slightly. Pour fruit into pastry case, brush edges with eggwash and arrange pastry strips on top in a lattice pattern. Trim edge, brush top with eggwash, scatter with demerara sugar and bake until golden (50 minutes to 1 hour; cover edges with foil if pastry browns too quickly).
  • 04
  • Dust pie with icing sugar and serve with vanilla ice-cream drizzled with warm rhubarb-cinnamon syrup.

Note We use Carême Vanilla Bean Sweet Pastry, which comes in 435gm sheets, but substitute any quality shortcrust pastry if it's unavailable.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Aug 2015

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