STICKY ORANGE CHILI VODKA CAKE
"Infusing Kashmiri chilies into a sticky orange and almond cake might seem odd, but they add an intriguing, indefinable tingle as one eats, which highlights the sweet, sour and mildly bitter nature of the cake. Definitely an adult cake, especially as the vodka adds a further kick."
3/4 cup butter, softened, plus extra for greasing
2/3 cup sugar
1 1/2 oranges, divided use
3 large eggs, separated
1/2 cup self-rising flour, sifted, divided use
1/3 cup dessert wine
3/4 cup ground almonds
1 lemon
2 heaped tablespoons granulated sugar
2 dried Kashmiri chilies
1/2 cup water
3 tablespoons vodka
Preheat the oven to 325 degrees F. Butter an 8-inch sprngform cake pan.
Beat the butter and 2/3 cup sugar until pale and fluffy.
Finely grate the zest of 1 orange, add to the sweetened butter then gradually beat in the egg yolks, followed by 2 tablespoons of flour and the dessert wine.
Lightly fold in half the almonds, followed by half the remaining flour. Next fold in the remaining almonds and the last of the flour.
Immediately whisk the egg whites in a clean, dry bowl until they form firm peaks. Quickly fold them into the cake batter.
Spoon the mixture into the prepared cake pan and place in the center of the oven. Bake for 50 minutes, or until a skewer comes out clean. Turn out and place on a cooling rack over a deep-rimmed plate.
While the cake is baking, use a potato peeler to finely pare the lemon and remaining 1/2 orange. Place all the peel, the 2 heaped tablespoons granulated sugar, dried chilies and 1/2 cup of water in a small non-corrosive saucepan. Dissolve the sugar over a low heat, then simmer gently for 10 minutes. Cover; remove from the heat and leave to infuse.
Meanwhile, squeeze the juice from the 1 1/2 oranges and 1/2 the lemon.
As soon as the cake is turned out of its pan, return the syrup to the heat and bring up to the boil. Add the fruit juice and vodka and strain into a jug.
Prick the warm cake with a fork and drip-feed the syrup into the cake in small batches. Make sure it is evenly fed and use all the syrup it's surprising how much a cake will absorb. Serve when cold.
Makes 1 (8-inch) cake, 6 servings
Adapted from source: Taste by Sybil Kapoor
"Infusing Kashmiri chilies into a sticky orange and almond cake might seem odd, but they add an intriguing, indefinable tingle as one eats, which highlights the sweet, sour and mildly bitter nature of the cake. Definitely an adult cake, especially as the vodka adds a further kick."
3/4 cup butter, softened, plus extra for greasing
2/3 cup sugar
1 1/2 oranges, divided use
3 large eggs, separated
1/2 cup self-rising flour, sifted, divided use
1/3 cup dessert wine
3/4 cup ground almonds
1 lemon
2 heaped tablespoons granulated sugar
2 dried Kashmiri chilies
1/2 cup water
3 tablespoons vodka
Preheat the oven to 325 degrees F. Butter an 8-inch sprngform cake pan.
Beat the butter and 2/3 cup sugar until pale and fluffy.
Finely grate the zest of 1 orange, add to the sweetened butter then gradually beat in the egg yolks, followed by 2 tablespoons of flour and the dessert wine.
Lightly fold in half the almonds, followed by half the remaining flour. Next fold in the remaining almonds and the last of the flour.
Immediately whisk the egg whites in a clean, dry bowl until they form firm peaks. Quickly fold them into the cake batter.
Spoon the mixture into the prepared cake pan and place in the center of the oven. Bake for 50 minutes, or until a skewer comes out clean. Turn out and place on a cooling rack over a deep-rimmed plate.
While the cake is baking, use a potato peeler to finely pare the lemon and remaining 1/2 orange. Place all the peel, the 2 heaped tablespoons granulated sugar, dried chilies and 1/2 cup of water in a small non-corrosive saucepan. Dissolve the sugar over a low heat, then simmer gently for 10 minutes. Cover; remove from the heat and leave to infuse.
Meanwhile, squeeze the juice from the 1 1/2 oranges and 1/2 the lemon.
As soon as the cake is turned out of its pan, return the syrup to the heat and bring up to the boil. Add the fruit juice and vodka and strain into a jug.
Prick the warm cake with a fork and drip-feed the syrup into the cake in small batches. Make sure it is evenly fed and use all the syrup it's surprising how much a cake will absorb. Serve when cold.
Makes 1 (8-inch) cake, 6 servings
Adapted from source: Taste by Sybil Kapoor
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!