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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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Roast peach and goat’s milk gelato


Super-fragrant, perfectly ripe peaches are the key to this delicately flavoured gelato. Roast a double batch to offer extra on the side, or simply serve it with fresh peach wedges.

You'll need

1 litre (4 cups) goat’s milk 6 egg yolks 200 gm raw caster sugar Too serve: crumbled store-bought meringue (optional)   Roast peaches 220 gm (1 cup) raw caster sugar 6 ripe peaches, halved 60 ml dessert wine Juice of 1 orange and 1 lemon

Method

  • 01
  • For roast peaches, preheat oven to 220C. Spread sugar evenly over the base of a roasting pan that will fit peaches snugly. Press cut sides of peaches into sugar to coat thickly, then arrange cut-side up and drizzle wine and juices around them. Roast, turning occasionally, until caramelised and tender (20-25 minutes). Set aside to cool.
  • 02
  • Bring milk to the simmer in a saucepan over medium-high heat. Whisk yolks and sugar in a bowl until thick and pale, pour milk mixture over and whisk to combine. Return to pan and heat, and stir continuously until mixture thinly coats the back of a spoon (4-5 minutes). Strain into a bowl and refrigerate until chilled (2-3 hours).
  • 03
  • Purée roast peaches in a blender until smooth, whisk into gelato, then churn in an ice-cream machine. Freeze in an airtight container until firm (1 hour) and serve with extra roast peaches.

Note This recipe makes about 2 litres.


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Mar 2014

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