Anatomy of a dish: the or­ange-and-Cam­pari cake at Saint, Jo­han­nes­burg

Woolworths TASTE - - Contents -

David Higgs’ and Gary Kyr­i­a­cou’s Ital­ian-in­spired restau­rant Saint has had Sand­ton swoon­ing over its dra­matic dé­cor, Neapoli­tan-style piz­zas and stel­lar pas­tas since open­ing last year. Our hot tip? Save space for this knock­out cake, too

The dessert is in­spired by a cake that de­signer Irene Kyr­i­a­cou used to bake for fam­ily oc­ca­sions. The recipe has been tweaked slightly and spiked with Cam­pari.

Ac­cord­ing to head pas­try chef Rene Tis­song, the se­cret is to pour the syrup (Cam­pari, sugar and or­ange juice) over the cake as soon as it comes out of the oven.

The gelato is hand­made in small batches with Cam­pari and churned re­ally slowly to a smooth tex­ture. The recipe has to be very care­fully bal­anced so that the Cam­pari doesn’t freeze. As a fin­ish­ing touch, crushed, lightly toasted pis­ta­chio nuts are sprin­kled over the plate.

In­stead of tra­di­tional flour, the recipe calls for a mix of semolina flour and ground al­monds.


Wikus Hu­man rec­om­mends a glass of dry rosé bub­bles to pair with the cake. Keep it lo­cal with Le Lude or splash out with French Bil­le­cartSal­mon Brut Rosé.


Saint, corner Rivo­nia Road and Maude Street, Sand­ton, Jo­han­nes­burg, @sain­t_jhb

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