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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."

Caramelised onion, anchovy and olive tart


You'll need

24 anchovy fillets 24 Niçoise olives, pitted To serve: finely chopped chives (optional)   Sour cream pastry 330 gm plain flour 125 gm cold butter, coarsely chopped 100 gm sour cream   Caramelised onions 50 ml extra-virgin olive oil 3 onions, halved, thinly sliced 5 garlic cloves, finely chopped 1 tsp finely chopped thyme 1 tbsp brown sugar 1 tbsp red wine vinegar

Method

  • 01
  • For sour cream pastry, process flour, butter and a pinch of salt in a food processor until fine crumbs form. Add sour cream, process until dough comes together then turn onto on a lightly floured surface and knead lightly. Form dough into a rectangular block, wrap in plastic wrap and refrigerate until chilled (1 hour).
  • 02
  • Meanwhile, for caramelised onions, heat oil in a very large saucepan over low heat, add onions and stir occasionally, scraping base of pan if onion starts to stick, until very tender and caramelised (1-1¼ hours), adding garlic and thyme during the last 15 minutes of cooking. Stir through sugar and vinegar and cook until reduced (3-5 minutes), season to taste, set aside.
  • 03
  • Roll out pastry on a lightly floured surface to a rough 24cm x 32cm rectangle. Transfer to an oven tray lined with baking paper then refrigerate to rest (30 minutes).
  • 04
  • Preheat oven to 180C. Bake pastry until light golden and crisp (20-25 minutes), then place caramelised onion on top, scatter with anchovies and olives and bake until warmed through and golden (10-15 minutes). Scatter with chives, cut into portions and serve warm or at room temperature.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Toasty and complex bottle-aged riesling.

Featured in

Nov 2010

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