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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."

Roast apricots with apricot fool


You'll need

110 gm (½ cup) golden caster sugar 11 apricots, halved and stones removed 180 ml (¾ cup) dessert wine 1 lemon, juice and zested rind only 6 sprigs thyme 300 ml thickened cream, lightly whipped to soft peaks To serve: flaked almonds, roasted

Method

  • 01
  • Preheat oven to 190C. Scatter sugar over the base of a roasting tray large enough to hold apricots snugly. Place apricots cut-side down over sugar, press firmly to coat with sugar, then turn over. Drizzle dessert wine and lemon juice over and around apricots, scatter with lemon rind and thyme and roast for 25 minutes or until apricots are just cooked. Cool completely.
  • 02
  • Process 4 roasted apricot halves and 2 tbsp roasting juices in a food processor until smooth. Fold through whipped cream to form a ripple.
  • 03
  • To serve, divide apricots and roasting juices among bowls, serve with apricot fool and scatter with almonds.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2007

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