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Chocolate biscuit & orange caramel icebox cake


  • Remove strips of the rind from 2 oranges with a peeler.
  • Put the sugar with the orange peel in a heavy-bottomed pot and gently cook until the sugar melts and caramelises. DON’T STIR! Just swirl the pot now and again off the flame. Add the juice of 3 oranges and cook down by half.
  • Then add ½ cup cream and simmer for about 5 mins until well incorporated. Strain the mixture into a bowl, retaining the candied rind, and stir in the vanilla. Set aside to cool for about 45 mins.
  • At the same time, whisk the remaining cream until soft peaks form.
  • Put two-thirds of the caramel into another bowl and fold in 1 cup of the cream until well incorporated. Then mix in the remaining cream using a spatula.
  • Line a springform cake tin with clingwrap, overlapping a bit, and place a layer of the chocolate biscuits on the base. Then spoon some of the cream mixture on top, spreading to the edges, and repeat the process, finishing with the cream. Refrigerate at least 6 hours (overnight is even better).
  • To serve, drizzle the reserved caramel over the top of the cake and garnish with the candied orange rind.


  • 3 oranges
  • 1/3 cup white sugar
  • 3 cups cold cream
  • 1½ tspn vanilla extract
  • 50 chocolate wafer biscuits

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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