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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."

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Zucchini, smoked mozzarella and white anchovy pizza


You'll need

1 head of garlic 400 gm can whole tomatoes, drained 1 qty pizza dough 2 zucchini, thinly sliced 12 white anchovies 150 gm smoked mozzarella, coarsely chopped To serve: lemon wedges

Method

  • 01
  • Wrap garlic tightly in foil and roast at 200C for 20 minutes or until soft. When cool enough to handle, squeeze cloves from their skins.
  • 02
  • Using your hands, squeeze tomatoes to remove seeds and liquid, then place tomatoes in a single layer on absorbent paper to blot excess liquid, then thickly slice.
  • 03
  • On a lightly floured work surface roll out a quarter of the dough to a 25cm round. Scatter with a quarter of the tomato, zucchini, garlic, anchovies and mozzarella. Season to taste with sea salt and freshly ground black pepper. Cook on a preheated pizza stone (see note) or heavy oven tray at 250C for 10 minutes or until golden. Repeat with remaining ingredients. Season to taste and serve immediately with lemon wedges.

Note Pizza stones, which ensure crisp-based pizza, are available from Italian delicatessens and food stores.

This recipe is from the May 2006 issue of Australian Gourmet Traveller.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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