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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."

Alfajores


You'll need

250 gm butter, softened 125 gm pure icing sugar, sifted 1 lemon, finely grated rind only 1 tsp ground aniseed (see note) 1 egg yolk 20 ml dry sherry 1 tsp lemon juice 250 gm plain flour

Method

  • 01
  • Beat butter, 40gm icing sugar, lemon rind and aniseed in an electric mixer until pale and creamy (7-8 minutes). Scrape down sides of bowl, add egg yolk, sherry and lemon juice and beat to combine. Sieve in flour, stir to combine then turn onto a lightly floured surface, shape into a disc, cover in plastic wrap and refrigerate until firm (1 hour).
  • 02
  • Preheat oven to 150C. Roll dough on a lightly floured surface to 1cm thick, cut out rounds with a 4cm-diameter cutter and place on baking paper-lined oven trays. Re-roll scraps and repeat. Bake until light brown (15-20 minutes), cool slightly, then sieve remaining sugar over biscuits. Cool completely and roll in extra sugar. Store in an airtight container, covered liberally with sugar, for up to a week.
Note Ground aniseed is available from Herbie’s Spices.

These classic Spanish shortbreads are the perfect accompaniment to coffee or a glass of sherry.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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