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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."

Cheese and bread soup (zuppa di formaggi)


You'll need to begin this recipe a day ahead.

You'll need

400 gm crusty white bread, thickly sliced, left at room temperature overnight to dry 2 garlic cloves, halved 1.5 litres (6 cups) veal stock 250 ml dry white wine 1 tsp thyme 150 gm Fontina, coarsely grated 150 gm Münster or Emmenthal, coarsely grated 100 gm parmesan, finely grated

Method

  • 01
  • Preheat oven to 180C. Rub bread slices with cut sides of one garlic clove (discard garlic) and set aside.
  • 02
  • Bring stock, wine and thyme to the boil in a saucepan over high heat, season generously with finely ground black pepper, add sea salt to taste.
  • 03
  • Rub the inside of a 3½-litre casserole with remaining garlic (discard garlic), layer with bread and cheese, finishing with a scatter of cheese, then pour over stock mixture and bake, pushing bread down occasionally, until cheese is melted and bread is golden on top (30-40 minutes). Serve hot.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2011

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