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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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Shaved ice with cherries, gin and lime


Spiked with lime and gin, this is like a grown-up slushie. Add a little of the syrup to serve, then hand around extra for your guests to top up as they wish.

You'll need

To serve: shaved or crushed ice, lime wedges and gin   Cherry, gin and lime syrup 440 gm (2 cups) caster sugar 250 gm pitted cherries (about 280gm unpitted) 1 vanilla bean, split and seeds scraped Juice of 3 limes 40 ml gin

Method

  • 01
  • For cherry, gin and lime syrup, stir sugar, cherries, vanilla and 300ml water in a saucepan over medium-high heat until sugar dissolves, then bring to a simmer and simmer until cherries soften and liquid reduces to a syrup (12-15 minutes). Strain through a fine sieve, stir in lime juice and gin and refrigerate until chilled completely. Serve poured over shaved ice in chilled glasses, cups or bowls, with lime wedges and extra gin.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Dec 2015

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