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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."

Omelette sandwiches with sorrel cream and prawns


You'll need

14 free-range eggs For pan: soft butter 35 gm (¼ cup) sesame seeds, toasted 1 bunch (40gm) sorrel, trimmed 200 gm crème fraîche ¼ cup finely chopped chives 27 (600gm) cooked small king prawns, peeled, cleaned and halved widthways

Method

  • 01
  • Place eggs and ½ cup water in a bowl, season to taste, then whisk until combined.
  • 02
  • Butter a 26cm x 32cm Swiss roll pan and line the base with baking paper. Pour in egg mixture, sprinkle with sesame seeds and cook at 190C for 10-12 minutes or until mixture is just set. Run a small knife around inner edge of pan, then turn out onto a chopping board, peel away paper and cool.
  • 03
  • Meanwhile, place sorrel in a small bowl, pour boiling water over, drain, then refresh in iced water and drain again. Squeeze excess water from sorrel, finely chop, then place in a bowl. Add crème fraîche and chives, season to taste and whisk until thick.
  • 04
  • Trim edges of omelette straight and cut in half lengthways. Cut each half into9 rectangles. Cut each rectangle in half horizontally, not cutting all the way through, then spread with a little sorrel cream and top with prawns. Serve immediately. Sandwiches can be refrigerated for up to 8 hours.

At A Glance

  • Serves 18 people
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At A Glance

  • Serves 18 people

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