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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."

Lardo, truffle honey and walnuts


One of the prized traditional foods of Tuscany, lardo is pork backfat cured with herbs. It's typically served cut into soft ribbons, and has earned the nickname prosciutto bianco, or white prosciutto among English speakers.

You'll need

2 tbsp olive oil 100 gm walnut halves 250 gm piece chilled lardo (see note) For drizzling: truffle honey To serve: crusty bread and rosemary leaves

Method

  • 01
  • Heat oil in a small saucepan over medium heat. Add walnuts, stirring until golden and toasted (2-4 minutes), drain (discard oil) and set aside to cool.
  • 02
  • Thinly slice lardo, arrange on a plate and bring to room temperature. Drizzle honey over and scatter walnuts to the side. Serve lardo with extra honey and rosemary leaves, and crusty bread to the side.

Note Lardo is available from select Italian butchers. Truffle honey is available from delicatessens.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2009

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