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Something sweet to beat the lockdown blues

Two amazing recipes from two of SA’s dining hotspots you need to try out

By Gugulethu Mkhabela  | April 6, 2020 | Category

Saint’s famous Orange & Campari Cake. Image: Instagram
Saint’s famous Orange & Campari Cake. Image: Instagram

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)


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 cocktail. Image: Instagram

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


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.