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"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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Hazelnut sponge with chocolate-raspberry cream


You'll need

190 gm plain flour, plus extra for dusting 50 gm hazelnut meal 80 gm butter, melted and cooled, plus extra for brushing 8 eggs, at room temperature 220 gm (1 cup) caster sugar 130 gm good-quality raspberry jam, melted with 40ml raspberry liqueur, cooled, for brushing   Chocolate-raspberry cream 250 ml (1 cup) pouring cream 150 gm dark chocolate (54% cocoa solids), melted 20 ml raspberry liqueur 70 gm raspberries, lightly crushed, plus extra whole raspberries, to serve

Method

  • 01
  • Preheat oven to 160C. Process flour and hazelnut meal in a food processor to combine, then triple-sift and set aside. Follow method for basic sponge cake, bake until centre springs back when pressed with your fingertip (25-30 minutes), cool as in basic sponge cake recipe.
  • 02
  • Meanwhile, for chocolate-raspberry cream, whisk cream, chocolate and liqueur in an electric mixer until soft peaks form (3-4 minutes, don’t over-whisk or mixture will split). Fold in raspberries, refrigerate until starting to firm (10-15 minutes).
  • 03
  • Brush one cake half with jam mixture, spread with chocolate-raspberry cream, sandwich with remaining half, dust with cocoa and serve with extra raspberries.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Sep 2009

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