If you haven’t visited us at Highlands Road for a while, you might have missed the exciting launch of our Café’s new Summer Menu, crammed full of delicious Tapas, our now famous gourmet-pizzas and flatbreads (with a few new combinations as well). From decadent deep-fried Camembert cheese to home-made Meatballs and Bacon Jam (yes, our read right!) there is something to satisfy your every craving.
Its Friday- and what better way to end of another great week than with something sweet and enticing…
We recently had the fantastic opportunity to taste our newly bottled vintages made by Jacques Maree whilst they await their shiny new labels, and among these was our 100% Sauvignon Blanc Dessert wine.
If you were one of the lucky few who purchased or tasted our previous “sticky” (now completely sold out here on the estate!) you must be on the edge of your seat with excitement that there is another one on its way, SOON! With its intensely golden, straw-colored hue and lingering honeyed notes on the palate, we cannot say enough good things about this little number! And with a limited amount produced (less than 400 bottles) it’s definitely lining up to be a hot commodity.
That having been said, perhaps it’s necessary to also mention than such exquisite wine is not only suited for an after-dinner drink, but can be used as a key ingredient in many desserts and sauces, and this one is one of our favourites!
PS: Follow our social media accounts for continuous updates on our wines and new vintages, or call 071 271 0161 for more info
OLIVE OIL AND DESSERT WINE CAKE (from The Cook’s Companion by Stephanie Alexander)
5 eggs, separated
3/4 cup sugar
1/2 cup dessert wine
1/2 cup extra-virgin olive oil
150g plain flour, sifted
pinch of salt
2 egg whites
1/2 teaspoon cream of tartar
Preheat oven to 180 degrees C (350 F). Butter a 24 cm (9 inch) springform cake tin and line base with baking paper. Beat egg yolks with half the sugar until pale and thick, then add wine and oil. Fold in flour and salt and transfer to a large bowl. Wash and dry mixer bowl and beat all 7 egg whites with cream of tartar until they hold soft peaks. Beat in remaining sugar until you have a soft meringue. Fold lightly but thoroughly into yolk mixture. Spoon in to prepared tin and bake for 20 minutes. Turn off oven, cover cake with a buttered round of baking paper and leave to cook slowly. Remove from oven after 15 minutes. (The cake tends to deflate as it cools so it needs to be protected from all sudden changes of temperature.) Dust with icing sugar before serving