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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."

Char-grilled pineapple wedges with chilli salt


Choose a slightly under-ripe pineapple for this moreish snack - the tartness works well with the salty sweetness of the dipping salt.

You'll need

1 tbsp crushed light palm sugar 1 tbsp each fish sauce and lime juic 1 pineapple, skin on, cut lengthways into thick wedges To serve: lime wedges   Chilli salt 1 tbsp fried shallots (see note) 2 tsp fried garlic (see note) 1 tsp dried chilli flakes, or to taste 1½ tbsp sea salt flakes 2 tsp caster sugar Finely grated rind of 2 limes

Method

  • 01
  • Pound sugar and fish sauce in a mortar and pestle to combine, stir in lime juice, transfer to a large bowl, add pineapple, stir to coat and set aside to marinate (30 minutes).
  • 02
  • Meanwhile, for chilli salt, dry-roast shallot, garlic and chilli until shallot and garlic are crisp (2-3 minutes), set aside to cool slightly, then pound in a mortar and pestle with half the salt until coarsely crushed. Stir in sugar, lime rind and remaining salt. Store in an airtight container until required.
  • 03
  • Heat a barbecue or grill to high. Drain pineapple and grill, turning occasionally, until golden and tender (5-6 minutes). Serve hot with chilli salt and lime wedges.

Note Fried shallots and fried garlic are available from Asian grocers.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jan 2012

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