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"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."

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Ham and leek quiche


You'll need

1 (24cm-square) sheet of butter puff pastry 2 tbsp olive oil 150 gm leg ham, coarsely chopped 1 leek, white part only, thinly sliced 4 eggs, lightly whisked 2 tbsp coarsely chopped chives 30 gm (¼ cup) coarsely grated Gruyère 12 (500gm) vine-ripened cherry truss tomatoes To serve: rocket salad

Method

  • 01
  • Preheat oven to 200C. Lightly grease a 20cm-diameter fluted loose-bottomed tart pan and line with puff pasty, tucking corners in towards centre of pan. Prick base with a fork and bake for 10 minutes or until golden.
  • 02
  • Meanwhile, heat half the olive oil in a frying pan over medium heat, add ham and leek and cook for 5 minutes or until leek is soft and ham starts to colour. Season to taste with sea salt and freshly ground black pepper. In a bowl, whisk together eggs and chives, season to taste, add ham mixture and stir to combine. Pour into prepared tin, scatter with Gruyère and bake for 10-15 minutes or until golden and cooked through. If crust browns too quickly, cover with foil.
  • 03
  • Place tomatoes on an oven tray, drizzle with remaining olive oil and season to taste. Roast with quiche in last 5 minutes of cooking or until tomatoes are tender and skins start to split. Serve quiche with roasted cherry tomatoes and rocket salad.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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