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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."

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Nellie Melba


You'll need

250 ml sparkling white wine 220 gm (1 cup) caster sugar 1 vanilla bean, split, seeds scraped 4 ripe yellow peaches, stones removed, quartered To serve: toasted flaked almonds and raspberries   Raspberry granita 110 gm (½ cup) caster sugar 250 gm raspberries (about 2 punnets) 250 ml sparkling white wine   Almond milk ice-cream 500 ml (2 cups) almond milk (see note) 1 tbsp amaretto 5 egg yolks 100 gm caster sugar

Method

  • 01
  • For raspberry granita, stir sugar and 125ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil, simmer for 2 minutes, add raspberries and remove from heat. Process in a blender until smooth, strain through a fine sieve into a large shallow tray (discard seeds), add wine, stir to combine and freeze, scraping with a fork occasionally to form ice crystals (3-4 hours). Makes about 500ml.
  • 02
  • For almond milk ice-cream, bring milk and amaretto just to the boil in a saucepan over medium heat. Meanwhile, whisk yolks and sugar in a bowl until thick and pale. Pour in milk mixture, whisk to combine, return mixture to pan and stir over low-medium heat until mixture thinly coats the back of a spoon (5-6 minutes). Transfer to a bowl, set aside to cool, refrigerate to chill, then freeze in an ice-cream machine until required. Makes about 500ml.
  • 03
  • Stir wine, sugar and vanilla bean and seeds in a saucepan over medium heat until sugar dissolves. Bring to the simmer, add peaches, reduce heat to low and poach until just tender (5-10 minutes). Cool to room temperature, then refrigerate until chilled. Serve with scoops of almond milk ice-cream, raspberry granita, flaked almonds and extra raspberries.
Note Almond milk is available from supermarkets and health-food shops.

This recipe is from the February 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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