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The Silo Hotel Dining

Tel: +27 (0) 21 670 0511
Email: dining@thesilohotel.com
16 April2020

by Nicole Sorour

Bring The Royal Portfolio Dining Experience Home.

As many of our guests stay at home to combat the spread of Covid-19, we wanted to share some of our Executive Chefs’ favourite recipes for you to try at home.

This recipe was inspired by the foundations upon which La Residence was built. A traditional Plum & Almond Cake served with delicious thick cream and prepared by Executive Chef, Lennard Marais.

Originally, La Residence only had five rooms and was in a different location altogether. When the the Biden family found out that the neighbouring plum farm was on the market, their third hospitality venture began in earnest. ‘My parents had remarkable vision in buying the plum farm – it was very hard to imagine that it could turn into what it is today,’ says Matt Biden, Managing Director of The Royal Portfolio. To learn more about the stories behind The Royal Portfolio you might like our book – A Perfect Stay.

La Residence is now set on a verdant and fertile 30-acre estate. During the summer months, the abundance of black figs, ripe pomegranates, juicy plums and fragrant herbs leaves Chef Lennard spoilt for choice when preparing dishes for our guests. His cuisine emphasises fresh, local ingredients, many of which are grown on the estate.

Ingredients

3 eggs
1½ cups sugar
¾ cup good quality olive oil with mild flavour
1 tsp good vanilla extract
Juice and zest of 2 lemons
100ml Amaretto liqueur
1½ cups cake flour
2 tsp baking powder
Pinch of salt
1 cup ground almonds
6 ripe purple plums
2 tbsp smooth apricot jam or apple jelly
50ml warm water

Method

For the cake batter, beat eggs and sugar with an electric mixer until thick, pale and fluffy. Slowly pour olive oil
into mixture. Add vanilla, lemon juice, zest and Amaretto, and mix well. Sift flour, baking powder and salt over
cake batter and add ground almonds. Fold into cake batter until smooth and all the dry ingredients
are well incorporated.

Assembly

Cut each plum into six pieces. Arrange half of them on the bottom of a greased springform cake tin (22cm). Pour
cake batter over plums and neatly arrange remaining plum slices on top. Bake at 160°C for about 45 minutes, or
when a cake skewer comes out clean. Cool for a few minutes in the pan before transferring onto a wire cooling
rack to cool further. Mix apricot jam or apple jelly with a little warm water to make it runny. When the cake is cool,
brush top and sides with mixture.

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