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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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Toasted muesli with roast rhubarb and strawberries


This crunchy wholegrain granola is at its best served with a warm spiced milk or almond milk - try an infusion of cinnamon, cardamom and star anise, along with a vanilla bean. A dollop of thick natural yoghurt and the warm roast rhubarb rounds things out nicely.

You'll need

130 gm coconut oil 150 ml maple syrup 1 tsp vanilla-bean paste 180 gm (2 cups) rolled oats 100 gm (½ cup) each rolled barley and rolled spelt 100 gm (½ cup) pepitas 80 gm (½ cup) almonds, coarsely chopped 75 gm (½ cup) sunflower seeds 20 gm (1 cup) puffed millet 70 gm pistachios 25 gm (½ cup) coconut flakes Finely grated rind of 1 orange and ½ lemon   Roast rhubarb and strawberries 500 gm rhubarb, cut into 5cm lengths 220 gm (1 cup) raw caster sugar Juice of 1 orange and ½ lemon ½ tsp finely grated ginger 200 gm strawberries, hulled and quartered

Method

  • 01
  • Preheat oven to 150C. Melt coconut oil in a saucepan over low heat, add maple syrup and vanilla paste, stir and set aside.
  • 02
  • Combine dry ingredients, except pistachios and coconut flakes, and rind in a large bowl, pour maple syrup mixture over, stir to coat evenly, then spread over a baking tray lined with baking paper. Roast, stirring occasionally, until golden and evenly toasted (40-45 minutes). While still warm, press flat with a palette knife (this helps form clusters) and cool on tray. Coarsely crumble into clusters, then combine in a bowl with pistachios and coconut. Store in an airtight container until required. Muesli will keep for 2 weeks in the pantry.
  • 03
  • For roast rhubarb and strawberries, preheat oven to 200C. Combine ingredients, except strawberries, in a bowl, then spread over a roasting pan and roast until rhubarb is tender, but still holding shape (10-15 minutes). Add strawberries while still warm, stir and serve immediately with toasted muesli, spiced milk and yoghurt.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

May 2014

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