Recipe of the week - Chocolate Rum Cake (Barbados)
Meat Free Monday Recipe!
The Small Planet Vegetarian Cookbook introduces a global spread of delicious low-impact vegetarian dishes. There’s something particularly enticing about a meal made up of several ‘small’ dishes, as with Middle Eastern mezze or Spanish tapas. Troth Wells has taken this style of cooking and enjoying food and given it an exciting global dimension.
Some of the best non-meat dishes come from Africa, Asia, Latin America and the Middle East and we have selected a range of highlights.
You can order a copy.
Takes: 70 minutes
Baxter’s Road in Bridgetown, capital of Barbados, is a buzzy place to eat – open all hours. Barbadian delicacies are available from streetside vendors: fried fish, pudding, souse (a pork dish), peas and rice, jug-jug (a Christmas favorite made mainly of green peas and guinea corn), boiled corn …. possibly even chocolate rum cake. And all to the background of loud calypso or reggae music.
1 tablespoon cocoa powder
½ cup / 110 g butter or margarine
1 ½ cups / 300 g brown sugar
1 cup / 110 g raisins
2½ cups / 275 g flour
2 teaspoons baking powder
½ teaspoon cinnamon
3 tablespoons water
½ cup / 100 ml buttermilk or milk
3 tablespoons rum
10 blanched almonds and/or 5 strawberries, halved
Heat the oven to 350º F/180º C/Gas 4
1 Cream the butter and sugar until light and fluffy.
2 Separate the eggs and retain the whites. Add the egg yolks and raisins to the butter and sugar mix.
3 Now sift the flour together with the cocoa, baking powder, salt, and cinnamon and shake this into the mixture.
4 After that, pour in the water, buttermilk or milk and rum, and mix round.
5 Beat the egg whites until they are stiff and fold them in gently. Pour into a rectangular, greased tin. Bake for about 50-60 minutes. Towards the end of cooking time, place the almonds on top. When the cake is ready, leave it in the tin for 10 minutes. Cool on a rack and decorate with the strawberries before serving.
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