Leading luxury cruise line Seabourn is famed for its culinary expertise, but now guests on its seven ships can enjoy even more taste sensations from around the world.

Culinary consultant, chef Anton ‘Tony’ Egger, and executive master chef Franck Salein have worked hard to create a special ‘Earth & Ocean’ menu that showcases the best global dishes.

"Food brings people together, and we continue to evolve our culinary offerings to celebrate the flavours of the world and to elevate the dining experience for our guests", said Anton.

To enjoy a taste of this wonderful new menu at home, try cooking this luscious Caribbean rum cake. Close your eyes, and you could be in St Lucia...

Double-trouble Caribbean coconut rum cake in butter-rum sauce

Makes: 10
Serve this with rum and raisin gelato, coconut gelato and whipped cream.

"This new dessert is served on our 'Earth and Ocean' menu. Scented with two types of Caribbean rum, this cake is juicy and tastes absolutely delicious. I hope you enjoy it as much as I do".
Anton ‘Tony’ Egger, Consultant Chef, Seabourn

Ingredients

For the cake

• 170g unsalted butter at room temperature, plus extra for greasing the cake tin
• 200g granulated sugar, plus extra for sugaring the cake tin
• Four large eggs, whites and yolks separated
• 250g plain flour
• 35g cornflour
• Two teaspoons baking powder
• Half a teaspoon salt
• 60ml vegetable oil
• 50g brown sugar
• 120ml double cream
• 120ml Malibu coconut rum
• Two teaspoons vanilla extract
• 40g coconut flakes

For the butter-rum sauce

• 115g salted butter
• 150g granulated sugar
• 60ml water
• 60ml Captain Morgan rum

Method

For the cake

1. Preheat oven to 175C/ 350F/ gas mark four.
   Liberally grease a large, ring-shaped cake tin. Sprinkle a tablespoon or two of granulated sugar into the tin and shake gently until the inside of the tin is thoroughly coated.
2. In a mixer fitted with a whisk attachment, beat the egg whites at medium-high speed until foamy (this should take 30 to 45 seconds).
3. With the mixer running, add 50g of the granulated sugar and continue to beat until the mixture forms stiff peaks (another 60 to 90 seconds). Transfer the mixture to a clean bowl and set aside in the refrigerator.
4. In a medium bowl, whisk together the flour, cornflour, baking powder and salt. Set aside.
5. Using a mixer, beat together the butter, oil, remaining granulated sugar and brown sugar until light and fluffy (about five minutes).
6. Add the egg yolks, one at a time, beating well after each addition. Then add the cream, coconut rum, vanilla and coconut flakes. Beat until combined.
7. With the mixer on slow, beat in the flour mixture until just combined.
8. With a metal spoon, gently fold about one-third of the whipped egg white mixture into the cake mixture until just combined. Then add the remaining egg white mixture and gently fold in until no streaks remain.
9. Pour the cake mixture evenly into the sugared cake tin and bake for 40 to 50 minutes, or until a skewer inserted into the centre of the cake comes out clean.
10. Remove from the oven and set aside to cool.

For the butter-rum sauce

1. While the cake is baking, combine the butter, sugar and water in a small saucepan. Stir over a medium heat until the sugar is completely dissolved.
2. Remove from the heat and add the rum. Set aside until the cake is ready to serve.

Final touches

1. When the cake is cool but still in the pan, pour about half of the butter-rum sauce over the top and wait for five to 10 minutes until the sauce is absorbed.
2. Carefully invert the cake onto a serving dish and drizzle the remaining sauce evenly over the top.
3. Serve with rum and raisin gelato, coconut gelato and whipped cream.