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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."

Cola and lime snow cones


Experiment with the amount of cola syrup you add to the ice - and for an extra kick, throw in a splash of golden rum.

You'll need

600 gm ice cubes To serve: lime wedges   Cola syrup 400 gm caster sugar 75 gm brown sugar Grated rind and juice of 1 lemon, 1 lime and 1 orange 1 cinnamon quill 1 tsp finely grated ginger ½ star anise ½ tsp coriander seeds ¼ tsp dried lavender 1/8 tsp finely grated nutmeg ½ vanilla bean, split, seeds scraped ½ tsp citric acid

Method

  • 01
  • For cola syrup, stir ingredients, except juices, vanilla and citric acid, with 300ml water in a saucepan over medium heat to dissolve sugar, bring to the simmer, then reduce heat to low and simmer to develop flavours (5 minutes). Cool (about 1 hour), then stir in juices, vanilla and citric acid, strain through a fine sieve and refrigerate in a sealed bottle. Makes about 600ml. Cola syrup will keep for a month.
  • 02
  • To serve, finely crush ice in a food processor and pack into serving cups or dishes, drizzle with cola syrup and squeeze lime juice over the top.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Jan 2015

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