We know you miss going out and ordering your favourite dish. But don't stress, one of Jozi’s much-loved restaurants Saint, has been kind enough to share their famous, Orange & Campari Cake, because ‘stressed is desserts spelled backwards.’
Gigi Rooftop Bar at the super stylish Gorgeous George Hotel in Cape Town also gave us the lowdown on a Gigi favourite, The Clover Club, courtesy of their resident mixologist, Leighton Rathbone.
Saint's famous Orange & Campari Cake
(Serves 12)
Ingredients
8 Oranges (zest from four, juice from all eight)
350g Greek yogurt
300g Sugar
4 Eggs
250g Butter (melted)
350g Semolina Flour
100g Ground Almonds
Syrup Ingredients:
100 ml Campari
300g Sugar
8 Oranges (juiced)
Cake Method
Grease and line a spring-form pan
Zest 4 oranges
Whisk eggs until pale and thick
Add the sugar to the egg mixture
In an electric mixer, on medium speed, add the yogurt
Melt butter and allow it to cool before adding it to the egg and yogurt mixture
Mix the flour and the orange zest together
Fold the flour into the liquid mixture
Pour into the greased pan and bake at 170˚C for 45 minutes (checking regularly)
Syrup Method
Cook all the ingredients together in a pan until melted and they reach a jam consistency. Pour over the cake as it comes out of the oven.
The Clover Club
What you will need
1x cocktail shaker, if you don’t have one of these, a spill-proof coffee mug works great, just remember to close the spout with your finger while shaking, another option is a mason jar, as it will be easier to open then your standard jar when it contracts from the cold.
1x Tea strainer or sieve
1x Cup ice
25ml (1 shot) lemon juice
25ml Raspberry syrup
Take one punnet of raspberries and blend (or mash if you don’t have a blender) with 500ml of water, simmer for 15 minutes and then strain off all the solids, add 50ml lemon juice and 500g of sugar, and stir till the sugar is dissolved, let cool before use.
25ml egg white or Aquafaba (the water that comes from canned chickpeas)
50ml Gin, such as Tanqueray No. 10
Method
Add all ingredients to a shaker and shake, remove the ice and shake again, then use your tea strainer to strain the drink into a shallow stemmed glass, garnish with a raspberry on the rim.
Add the Gigi twist: Try adding 25ml of a fruity wine like a Sauvignon Blanc or even a Pinot Noir before shaking for a flavourful twist.
