As Fogg, Passepartout and Aouda board the Rangoon for the next leg of their journey towards South-East Asia, Sybil Kapoor’s amazing cake would provide a welcome taste of luxury. Playing with your palate and toying with your tastebuds, each sticky mouthful of the meltingly light sponge is soused with tangy-sweet syrup and peppered with tiny spikes of chilli and vodka.
Beat the butter and caster sugar together in a bowl until pale and fluffy. Finely grate the zest of 1 orange, add to the sweetened butter, and then gradually beat in the egg yolks, followed by
Lightly fold in half the ground almonds, followed by half the remaining flour. Next fold in the remaining ground almonds, then the last of the flour.
Whisk the egg whites in a clean, dry bowl until they form firm peaks. Quickly and gently fold them into the cake mix, then spoon the mixture into your cake tin and place in the centre of the oven.
Using a potato peeler, finely pare the zest of the lemon and the remaining half orange. Put the zest, granulated sugar, dried chillies and
As soon as the cake is turned out of its tin, return the syrup to the heat and bring to the boil. Add the fruit juices and vodka, and strain the warm liquid into a jug. While the cake is still warm, prick it all over with a fork and then drip the syrup into the cake until it is completely covered. Decorate.
Garnish with the pretty candied zest and the Kashmiri chillies, which you have strained from the syrup, and accompany with some Indian tea
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