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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."

Marinated eggplant, basil and mozzarella piadine


You'll need

1 large purple eggplant, thinly sliced lengthways 60 ml (¼ cup) olive oil 30 ml lemon juice 30 ml red wine vinegar 25 ml extra-virgin olive oil 2 cloves of garlic, finely chopped ½ cup (loosely packed) oregano leaves 2 (about 200gm each) buffalo mozzarella, coarsely torn To serve: basil leaves and wild rocket   Piadina dough 30 ml olive oil, plus extra for brushing 1 tsp dry yeast 200 gm plain flour 70 gm semolina

Method

  • 01
  • Lightly brush both sides of eggplant slices with a little olive oil and season to taste with sea salt and freshly ground black pepper. Heat a large chargrill pan or barbecue over high heat and cook eggplant, in batches, until golden and tender (1-2 minutes on each side). Transfer to a bowl, add lemon juice, vinegar, extra-virgin olive oil, garlic, oregano and remaining olive oil and stir to combine. Season generously to taste, then transfer to a container and refrigerate overnight or for up to a week. Bring to room temperature and drain (reserving marinade) before using.
  • 02
  • For piadina dough, combine 180ml (¾ cup) warm water, oil and yeast in a bowl, stirring to dissolve yeast. Combine flour, semolina and 1½ tsp sea salt in the bowl of an electric mixer fitted with a dough hook and mix on low speed to combine. Add yeast mixture in a steady stream, mixing to combine, increase to medium speed and knead until smooth and elastic (about 5 minutes). Transfer to a lightly oiled bowl, turn to coat, cover with plastic wrap and stand in a warm place until doubled in size (about 2 hours). Knock back dough, divide into 6 even pieces and roll each piece into a ball on a lightly floured surface. Heat a large chargrill pan or barbecue over medium-high heat. Roll each ball of dough into a 2mm-thick rectangle (to fit the size of your chargrill plate or barbecue) and brush both sides of each piece with oil. Cook one at a time until lightly golden (2-3 minutes on each side). Transfer to a platter, scatter with drained eggplant, mozzarella, basil and rocket, drizzle with reserved marinade, season to taste and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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