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Sybil Kapoor's sticky orange, chilli & vodka cake


  • Preheat oven to 170°C normal (NOT FAN FORCED).
  • Beat 170 gm caster sugar with the softened butter until light and fluffy using a hand mixer.
  • Then add the grated rind of 1 orange and mix in.
  • Add 3 egg yolks, one at a time, beating well between each addition.
  • Then add 2 tbsp self-raising flour, continually beating.
  • Add the dessert wine with half of the ground almonds and half of the remaining flour, continually beating.
  • Then add the remaining ground almonds and flour. Beat well.
  • In another bowl, whisk the egg whites to form stiffish peaks. Then gently fold into the cake mixture.
  • Transfer the mixture into an oiled springform cake tin, spread out the top and cook in the oven for about 50 mins until a skewer comes out clean.
  • To make the syrup, put the water with the remaining 30 gm caster sugar, the dried chillies, grated rind of 1½ oranges and 1 lemon in a heavy-bottomed pot. Gently bring to the boil and mix well. Then turn the heat down and simmer very gently for 10 mins. Cover and set aside to infuse.
  • When the cake is ready, return the syrup to the heat and bring to the boil. Then turn the heat off and add the vodka with the juice of 1½ oranges and 1 lemon. Strain well.
  • Remove the cake from the tin and place on a large plate. While still hot, prick the cake all over with a skewer and spoon on the syrup.
  • Then sprinkle with a little extra caster sugar, slice and serve with a dollop of cream or sour cream.


  • 200 gm caster sugar
  • 170 gm unsalted butter, softened
  • 2 oranges
  • 3 large eggs, separated
  • 85 gm self-raising flour
  • 85 ml dessert wine
  • 85 gm ground almonds
  • cooking oil spray
  • 100 ml cold water
  • 2 dried red chillies
  • 1 lemon
  • 3 tbsp vodka

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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