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"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."

Roast rhubarb with candied almonds and rhubarb ice-cream


You'll need

500 gm rhubarb, thickly sliced diagonally 110 gm (½ cup) caster sugar 50 ml dessert wine Thinly peeled rind and juice of 1 orange 1 tbsp thinly sliced ginger   Rhubarb ice-cream 240 gm rhubarb, thinly sliced Juice of 1 lemon 200 gm caster sugar 400 ml pouring cream 140 ml milk 1 vanilla bean, split, seeds scraped 6 egg yolks   Candied almonds 100 gm slivered almonds 30 gm icing sugar 20 ml dessert wine

Method

  • 01
  • For rhubarb ice-cream, combine rhubarb in a saucepan with lemon juice and half the sugar. Stir occasionally over medium-high heat until sugar dissolves and rhubarb breaks down and thickens (6-8 minutes). Bring cream, milk, vanilla bean and vanilla seeds to the simmer in a clean saucepan over medium-high heat. Whisk yolks and remaining sugar in a heatproof bowl until thick and pale (5-6 minutes), add cream mixture, whisk to combine. Return to pan, stir continuously until mixture coats the back of a wooden spoon thickly (4-5 minutes). Strain into a bowl, stir through rhubarb mixture and refrigerate until cool. Freeze in an ice-cream machine and store in freezer until required. Makes about 1.5 litres.
  • 02
  • Preheat oven to 180C. Combine almonds, icing sugar and wine in a bowl, spread on an oven tray, bake until golden (6-8 minutes), cool to room temperature then coarsely crumble. Store in an airtight container.
  • 03
  • Increase oven to 200C. Combine rhubarb, sugar, dessert wine, orange rind and juice and ginger in a roasting pan large enough to fit rhubarb snugly and roast, stirring occasionally, until just tender (10-12 minutes). Serve hot with candied almonds and rhubarb ice-cream.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2011

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