The famous deli ‘The Kitchen’ in Woodstock, Cape Town (you know, the one where Michelle Obama dined on her visit to the Cape), will be hosting an exclusive and intimate evening of fabulous food and fine wine, with owner, chef, caterer and cookbook writer, Karen Dudley and Backsberg Estate Cellars on 16 May. Be the first to taste dishes out of Dudley’s brand new recipe book – before it has even hit the shelves. You can look forward to a menu of small plates all paired to perfection with a selection of Backsberg wines. Backsberg’s CEO, Simon Back, will personally present the selection of wines on the night.
Dining in the Kitchen is about tasting, connecting, sharing, enjoying and celebrating. It promises to be a great night out with friends, a chance to meet new people, taste incredible food, ask culinary questions and discover beautiful wines.
We asked Karen Dudley to share a recipe with Condé Nast House & Garden online readers (see recipe below). The Jaffa Chiffon cake will be served at the event and will be paired with Backsberg dessert wine – Backsberg Pinneau NV.
Image: Whitney Wright, Unsplash
Jaffa Chiffon Cake
1 whole fresh orange
1 carrot, scrubbed
4 eggs, separated
½ c sunflower oil
80g plain flour
½ t baking powder
½ tsp vanilla extract
¼ tsp cream of tartar
150g dark chocolate
½ c icing sugar
Preheat the oven to 160°C
Line a deep baking tin, or even better, a proper angel food cake tin with baking paper.
Boil the whole carrot and orange together in water until soft, about 25 mins. Drain and blend in a food processor until the purée is soft and creamy. You will need 150g of this purée.
In a freestanding mixer, whisk the egg yolks together with the sugar for 2 minutes and slowly add the oil while beating. Add the carrot orange purée and beat until creamy and light.
In a clean mixing bowl, with very clean whisks, beat the egg whites with cream of tartar until stiff.
Sift together in another bowl, the flour, baking powder and pinch of salt.
Add the dry ingredients to the egg yolk mixture and beat gently and briefly to combine. Add the vanilla extract.
Finally, fold the beaten egg whites into the mixture and scrape mixture into your deepest baking tin or special chiffon cake tin (if you have such a one).
Bake at 170°C for 45 – 50 minutes.
Allow the cake to cool slightly in its tin before carefully removing to a cooling rack.
To make the ganache icing, melt the chocolate and the butter in a medium bowl over a double boiler and stir together. Add the icing sugar and whisk until smooth.
Place the cake on your chosen cake plate and ice the cake when it has completely cooled.
The event takes place at The Kitchen, 111 Sir Lowry Rd Woodstock at 19h00 on 16 May, book your ticket on Quicket.