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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."

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Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

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Dark-chocolate and sour-cherry panforte


The flavour-hit of sour cherry enlivens this take on the Sienese classic - an ideal treat to close a meal or open as a gift.

You'll need

225 gm blanched almonds, coarsely chopped 150 gm blanched hazelnuts, coarsely chopped 100 gm each dried figs and dried sour cherries, coarsely chopped 30 gm dark chocolate (64% cocoa solids), coarsely chopped 20 gm Dutch-process cocoa, sieved, plus 25gm extra for dusting 2 tsp ground cinnamon ½ tsp ground white pepper 175 gm honey 75 gm caster sugar

Method

  • 01
  • Preheat oven to 190C. Use one large sheet of baking paper to line the base and sides of a 22cm-diameter cake tin, so that there are no gaps (don’t worry about creases). Combine nuts, figs, sour cherries, chocolate and cocoa with half the cinnamon and ½ tsp ground white pepper in a bowl.
  • 02
  • Stir honey and sugar in a small saucepan over medium heat until sugar dissolves, then cook without boiling until syrupy (2-3 minutes).
  • 03
  • Working quickly, pour honey mixture over nut mixture and mix well to combine, then spoon into prepared cake tin, presssing well into tin and smooth top with a hot, wet spatula. Bake until dark and glossy (35-40 minutes). Cool completely in tin (3-4 hours).
  • 04
  • Combine extra cocoa with remaining cinnamon, remove panforte from tin and dust top with cocoa. Wrap tightly in baking paper, then in wrapping of your choice. The flavour of panforte will develop over time so it’s best eaten after a few days; it will keep wrapped for up to a month.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Dec 2014

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