Latest News

Bloody Mary Wine Cocktail Recipe


Bloody Mary Ingredients 2 cans whole, peeled or diced tomatoes 1 medium carrot ¼ cucumber small handful of fresh parsley […]

Pizza with marinated squid, capers and lemon


Pizza with marinated squid, capers and lemon Ingredients    1 home-made pizza base (see recipe below) 60 ml home-made tomato sauce […]

Home-made pizza with smoked mozzarella, chorizo and fresh basil 


Home-made pizza with smoked mozzarella, chorizo and fresh basil  Ingredients 1 home-made pizza base (see recipe below) 60 ml home-made tomato […]

Home-made pizza topped with biltong, quince and labneh  


Home-made pizza topped with biltong, quince and labneh   Ingredients    1 home-made pizza base 60 ml home-made tomato sauce 80 g […]

Pizza with smoked salmon, crème fraiche, pickled red onions and dill


Pizza with smoked salmon, crème fraiche, pickled red onions and dill Ingredients 1 home-made pizza base 60 ml home-made tomato sauce […]

What’s on the menu for Leopard’s in the Cape


Creating awareness about the interaction and delicate balance between predator and prey, the 2019 theme for the annual Cape Leopard […]

Natura Norina


Ingredients 60 ml peach nectar 30 ml simple syrup 30 ml sparkling water 90 ml Leopard’s Leap Natura De-Alcoholised Classic […]

PAM (Pomegranate and Apple Mocktail)


Ingredients 15 ml lemon-juice 15 ml apple-juice 15 ml grenadine 30 ml cranberry-juice 90 ml Leopard’s Leap Natura De-Alcoholised Classic […]

Watermelon Cooler 


Serves 8 Ingredients 1,4 kg seedless watermelon cubes 1 cup Leopard’s Leap Natura De-Alcoholised Classic Red juice of 1 lime […]

Plum Blossom High Ball Wine Cocktail


Plum Blossom High Ball Wine Cocktail Ingredients 60 ml Leopard’s Leap Classic Chardonnay Pinot Noir 30 ml sake 15 ml […]

News

Celebrate Carrot Cake Day!



If you enjoy the spicy chewy goodness of a decent carrot cake, it is time for a happy dance. Yes, there is an actual Carrot Cake Day – and it is today! (Read more)

“Carrot cake is a lovely creation that evolved out of the Medieval favorite called carrot pudding. Through times in history when access to sugar was non-existent or very hard to come by, people have used sweet vegetables to make their desserts sweet. This has been recently as during World War II. During this difficult time the government of Britain needed to ration food and luxury items to their population. You can be sure that this cake experience a surge in popularity! During the war, the Ministry of Food in Britain encouraged people to try many different recipes that used carrots as a sweetener. They suggested carrot cakes, carrot puddings and carrot filled pies! It is also something to note that carrot sweetened confections are healthier for you.”

Chef Pieter shares a recipe for a traditional carrot cake with cinnamon, coconut, pecan nuts, pineapple and of course, carrots! This recipe promises to be a family favourite, so try it this weekend and if you can’t wait, pop into Leopard’s Leap for a moist carrot cake from the dessert buffet!

As you know, we love pairing cake with wine! Although the general online consensus is to pair Sherry with carrot cake (read more), we think our 2015 Culinaria Pinot Noir Chardonnay will be quite a good partner to the cake – provided you drop the icing 😉 But that is of course no surprise, the wine just about works with everything!

Carrot Cake Recipe

Makes 1 cake

Ingredients

2 cups sugar

4 eggs

3 ml vanilla essence

375 ml sunflower oil

2 cups cake-flour

5 ml baking-powder

10 ml bicarbonate of soda

10 ml fine cinnamon

5 ml salt

500 g grated carrots

200 ml fine coconut

90 g chopped pecan nuts

1 tin pineapple pieces

Method

Preheat oven to 180 °C.

Line a cake-tin with baking-paper.

Whisk sugar, eggs and vanilla essence together and add oil gradually.

Sift flour, baking powder, bicarbonate of soda, cinnamon and salt together.

Mix the dry ingredients into the wet ingredients.

Add the carrots, nuts and pineapple to the mix and incorporate.

Place into the cake-tin and bake for 25 minutes.

Leave to cool before piping the icing on top.

Icing Ingredients

250 g cream cheese

100 g icing-sugar

Method

Whilst beating the cream cheese, add the icing-sugar and beat until smooth.

Upcoming Events

20 November 2019
  • South African Table
South African Table
13:00
21 November 2019
  • South African Table
South African Table
13:00
22 November 2019
  • South African Table
South African Table
13:00
23 November 2019
  • South African Table
South African Table
13:00
27 November 2019
  • South African Table
South African Table
13:00
28 November 2019
  • South African Table
South African Table
13:00
29 November 2019
  • South African Table
South African Table
13:00
30 November 2019
  • South African Table
South African Table
13:00

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]