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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."

Spaghetti alla Norma


This is a well-known Sicilian pasta dish that features two of the region's signature ingredients, eggplant and ricotta salata.

You'll need

720 gm eggplant (about 2), thinly sliced widthways 250 ml (1 cup) extra-virgin olive oil 1 onion, finely chopped 5 garlic cloves, finely chopped 400 gm canned finely chopped tomatoes 250 ml (1 cup) tomato passata 500 gm dried spaghetti 2 cups (loosely packed) basil leaves, to serve 200 gm ricotta salata, coarsely grated, to serve

Method

  • 01
  • Scatter 1 tsp fine sea salt over eggplant and set aside to drain bitter juices (10 minutes). Rinse and pat dry. Heat 125ml of oil over high heat, then fry eggplant in batches, adding 100ml extra oil as oil absorbs (5-10 minutes). Drain on absorbent paper and set aside.
  • 02
  • Add remaining oil to saucepan, then add onion and garlic and sauté over high heat until starting to colour (5-10 minutes). Add tomato and passata and bring to the boil, then season to taste and remove from heat.
  • 03
  • Meanwhile, cook spaghetti in boiling salted water until al dente (8-10 minutes). Drain, then toss through tomato sauce and serve topped with eggplant, basil and ricotta salata.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2010

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