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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."

Shaved prosciutto with peach and almond salsa


You'll need

50 gm flaked almonds 2 peaches, diced into 1cm cubes 1 golden shallot, finely chopped 50 ml extra-virgin olive oil, plus extra to serve 2 tsp lemon juice, or to taste 12 thin prosciutto slices, at room temperature To serve: basil leaves

Method

  • 01
  • Preheat oven to 180C. Spread almonds on an oven tray and roast, stirring occasionally, until golden (3-5 minutes). Cool, then combine in a bowl with peach, shallot, olive oil and lemon juice, season to taste and set aside.
  • 02
  • Arrange prosciutto slices on serving plates, spoon over peach and almond salsa, scatter with basil, season to taste and serve drizzled with extra-virgin olive oil.
This recipe is from the January 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2009 Dominique Portet Rosé, Yarra Valley, Vic

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