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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."

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Pipis avgolemeno


You'll need

1 onion, thinly sliced 2 fresh bay leaves 2 kg pipis, soaked in cold water to remove sandy grit 2 egg yolks 2 lemons, juice only To serve: lemon halves, mesclun salad and bread   Gremolata 1 cup finely chopped (loosely packed) flat-leaf parsley 1 lemon, finely grated rind only 1 garlic clove, finely grated

Method

  • 01
  • For gremolata, combine all ingredients in a small bowl, cover with plastic wrap and refrigerate until required.
  • 02
  • Bring onion, bay leaves and 375ml water to the boil in a casserole. Add pipis and cook, covered and stirring occasionally, over high heat until pipis just open (3-5 minutes). Remove pipis using a slotted spoon, then strain liquid through a fine sieve (discard solids) into a large saucepan, season liberally to taste and bring back to the boil.
  • 03
  • Whisk egg yolks and lemon juice in a heatproof bowl. Add a ladle of pipi liquid to combine. Gradually add back to simmering pipi liquid, whisking continuously over medium heat until frothy (2-4 minutes). Return pipis to pan, add gremolata, season to taste, toss to combine and serve immediately with extra lemon halves, mesclun salad and bread to the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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