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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."

Dietmar Sawyere: Pissaladière


You'll need

2 tbsp extra-virgin olive oil, plus extra for drizzling 4 onions (600gm), thinly sliced 2 garlic cloves, thinly sliced 1 thyme sprig 2 large vine-ripened tomatoes (about 180gm each) 100 gm Fontina, diced 16 large Kalamata olives, pitted and halved 8 anchovy fillets, rinsed To serve: basil leaves, torn   Pizza dough 30 gm fresh yeast (see note) 2 tsp caster sugar 440 gm (3 cups) “00” flour 1 tbsp sea salt flakes 50 ml extra-virgin olive oil

Method

  • 01
  • For pizza dough, stir yeast, sugar and 1 tbsp warm water in a small bowl to a smooth paste. Combine flour and salt in the bowl of an electric mixer fitted with a dough hook. Make a well in the centre and add oil, 180ml warm water and yeast mixture, mix on low speed to form a smooth dough, then knead until elastic (5-7 minutes). Cover and set aside in a warm place until doubled in size (1½-2 hours).
  • 02
  • Heat oil in a saucepan over low-medium heat, add onion, garlic and thyme, cover and stir occasionally until onions are tender (20-25 minutes), then remove lid and stir occasionally until golden (45-55 minutes).
  • 03
  • Meanwhile, blanch tomatoes until skins split (30-40 seconds). Drain, refresh, then drain, peel, remove seeds, finely chop and set aside. Add to onion mixture, increase heat, cook until liquid evaporates and mixture is thick (10-15 minutes). Remove from heat (discard thyme), set aside to cool, then add Fontina.
  • 04
  • Preheat oven to 200C fan-forced. Roll dough on a lightly floured surface to a rough 30cm x 35cm rectangle and transfer to a greased oven tray.
  • 05
  • Spread onion mixture over dough, arrange olives and anchovies on top and stand until well-risen (15-20 minutes). Bake until crust is crisp (20-25 minutes), serve warm drizzled with extra-virgin olive oil, scattered with basil.
Note Fresh yeast is available from health-food shops and select delicatessens. If unavailable, substitute half the quantity of dried yeast.

This recipe is from the January 2011 issue of Australian Gourmet Traveller.

"You could easily make this with puff pastry instead - so simple." - Dietmar Sawyere

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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