Here, the delicate nuance of raw almonds (and almond extract), the warm spiky notes of allspice, and plenty of rum inform my family's version of black cake with a uniquely Jamaican sensibility.
Heat vegetable oil in a frying pan and fry the fish cakes until golden brown on each side and heated right through. Serve with tartare sauce and a simple salad. After the fishcakes have been left ...
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