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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."

Lemon shortbread


The addition of finely ground almonds may rattle the purists, but it adds a wonderful nutty texture and flavour to the shortbread. For a more classic shortbread, use rice flour instead.

You'll need

300 gm butter, chilled, diced 300 gm (2 cups) plain flour 75 gm caster sugar, plus extra for dusting 70 gm blanched almonds, finely ground in a mortar and pestle Finely grated rind of 1 lemon

Method

  • 01
  • Combine butter and flour in a bowl and rub butter into flour with fingertips. Add sugar, ground almonds and lemon rind and stir to combine. Transfer to an oven tray lined with baking paper and pat to form a 30cm round. Pinch edges, score into portions and refrigerate to rest (2 hours).
  • 02
  • Preheat oven to 160C. Bake shortbread until light golden (20-30 minutes). Set aside to cool on tray (5 minutes), scatter extra sugar over, set aside to cool completely, then serve. Shortbread will keep stored in an airtight container in a cool, dry, dark place for 3-4 days.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Dec 2013

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