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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."

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Cassata


You'll need

5 eggs 100 gm caster sugar ½ tsp vanilla extract 100 gm (2/3 cup) plain flour, sifted For brushing: limoncello 1-2 drops green food colouring 750 gm fondant icing (see note) For dusting: icing sugar To serve: shaved cedro and orange, and glacé fruit (see note)   Ricotta filling 450 gm ricotta, drained (see note) 120 gm caster sugar 1 tsp vanilla extract 1 orange, finely grated rind only 2 tsp limoncello 150 gm finely chopped glacé fruit, such as orange, cedro and clementine 50 gm good-quality dark chocolate, coarsely chopped

Method

  • 01
  • Preheat oven to 180C. Whisk eggs in an electric mixer for 2 minutes, add sugar and whisk until pale and thick enough to hold a ribbon of mixture (8-10 minutes). Stir in vanilla, then gently fold through sifted flour. Divide among eight 1 cup-capacity buttered and floured metal moulds and bake until golden and centre springs back when lightly pressed (20-25 minutes). Cool on a wire rack.
  • 02
  • For ricotta filling, process ricotta, sugar, vanilla, orange rind and limoncello in a food processor until smooth. Stir through candied fruit and chocolate. Refrigerate until required.
  • 03
  • Halve cakes horizontally and brush cut sides with limoncello. Divide ricotta mixture over sponge bases and cover with tops. Refrigerate until required.
  • 04
  • Knead 1-2 drops of food colouring into fondant icing until combined. Divide into 8 pieces and roll each out on an icing sugar-dusted surface to 4mm-thick. Place over sponges to cover and trim excess, refrigerate for at least 3 hours or overnight. Decorate with cedro and serve with candied oranges.
Note To drain, place ricotta in a muslin-lined sieve over a bowl in the refrigerator. Fondant icing is available from supermarkets. Cedro and glacé citrus fruit are available from Simon Johnson and David Jones Food Hall.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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