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1
Preheat the oven to 140C (fan)/160C/gas mark 3.
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2
Lightly grease a 23cm (9in) round springform cake tin with butter.
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3
Beat the butter and sugars together in a large mixing bowl until light and fluffy.
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4
Stir in the lime rind and rum.
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5
Stir in the eggs one at a time, alternating with a third of the ground almonds and a third of the flour.
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6
Transfer the mixture to the cake tin and bake for 35-45 minutes or until a skewer inserted into the centre of the cake comes out clean.
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7
While the cake is baking, make the syrup.
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8
Put the water and sugar into a saucepan and heat gently, stirring a little, until the sugar has dissolved.
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9
Slit each vanilla half lengthways with a knife and scrape the little black seeds into the syrup using the handle of a teaspoon or the tip of the knife, then add the pods too.
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10
Add the chilli half, cinnamon halves, cloves and bay leaves and bring to the boil, then reduce the heat and simmer for 10 minutes so that the syrup thickens slightly and takes on the chilli heat and the fragrance of the spices.
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11
Turn the heat off and stir in the rum (if using).
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12
Remove the cake from the oven and leave to cool slightly, then release it and leave to cool completely on a wire rack.
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13
Set the cooled cake on a serving plate.
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14
Strain the spices from the syrup and reserve.
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15
Prick the cake all over with a fork and pour the syrup over slowly so that it is absorbed into the cake.
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16
Decorate the top of the cake with the reserved spices before serving.
