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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."

Zucchini flower, lemon and ricotta strozzapreti


You'll need

400 gm dried strozzapreti or similar pasta 2 lemons, zested rind and juice only 120 gm (1 cup) frozen peas 80 ml (1/3 cup) extra-virgin olive oil 3 green onion bulbs, thinly sliced 2 garlic cloves, thinly sliced 8 zucchini flowers, trimmed and halved lengthways 120 gm ricotta, coarsely crumbled 1 cup (loosely packed) basil, coarsely torn To serve: finely grated parmesan

Method

  • 01
  • Cook pasta and lemon rind in a large saucepan of boiling salted water until pasta is al dente (7-8 minutes), adding peas in last minute of cooking. Drain and return to pan.
  • 02
  • Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add spring onion and garlic and cook, stirring occasionally, until tender (1-2 minutes). Add zucchini flowers, sauté until just golden (1-2 minutes), then add to pasta with ricotta, basil and lemon juice. Season generously to taste and serve with finely grated parmesan.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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