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When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

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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."

Pear and almond skillet cake


A 24cm-diameter cake tin also gives good results, but baking this cake in a wide frying pan shortens the cooking time a little, and looks very cute. A scoop or two of vanilla ice-cream tops it off nicely.

You'll need

260 gm raw caster sugar, plus extra for scattering 180 gm plain flour 50 gm almond meal 2 tsp ground cinnamon, plus extra for scattering 1½ tsp baking powder 250 ml (1 cup) well-shaken buttermilk 3 eggs, lightly beaten 40 gm butter, melted, plus extra for drizzling 1 tsp vanilla extract Finely grated rind of 1 lemon and 1 orange 2 beurre Bosc pears, unpeeled 40 gm almonds, coarsely chopped

Method

  • 01
  • Preheat oven to 180C. Combine dry ingredients in a bowl, make a well in the centre and add buttermilk, egg, butter, vanilla and citrus rinds. Mix, working dry ingredients from around the edges, to form a smooth batter. Spoon into a buttered 24cm-diameter deep ovenproof frying pan, cut pears into sixths, arrange on top and scatter with chopped almonds, extra sugar and extra cinnamon. Bake until golden and a skewer withdraws clean (15-20 minutes). Serve drizzled with a little extra butter.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Jul 2013

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