Serve a savoury surprise with our 2014 La Motte Méthode Cap Classique

The Franschhoek Valley is famous for the quality and elegance of its Méthode Cap Classique wines. Each year, the first weekend of December sees the valley hosting the party of the year, the annual Franschhoek Cap Classique & Champagne Festival. White marquees pop up around the French Huguenot Monument, the best bubblies of the valley and celebrated Champagnes and MCC's are put on ice and those who appreciate the finer things in life are invited to dress up, taste the latest vintages and join all that is fun and fabulous.

At this year's event, we will be pouring the 2014 La Motte Méthod Cap Classique. Introduced by a fine mousse, the wine offers plenty of secondary flavours - the aroma of freshly baked bread, roasted nuts and ripe pear. Despite its complexity, this sparkling wine has a definite crispness and lingers with a refreshing vibrancy.

The Bubbly Festival announces summer, holidays and the festive season and while we expect the popping of many a bubbly cork, a delicate and well-matched bite is always welcome. Pierneef à La Motte's chefs were inspired by the very trendy Lamington and suggests you treat friends to a bite-size and savoury version! Combining hazelnuts, coconut and subtle rose, it makes for a wonderful partner to the 52% Pinot Noir and 48% Chardonnay in the La Motte Brut Natural blend with its 32-month lees maturation.


Recipe for Savoury hazelnut, rose & coconut lollipops (cake pops)

(makes about 80 pops, so perfect for those festive get-togethers)


400 g Butter

100 g Sugar

400 g Eggs (about 8 eggs)

200 g Cake Flour

20 g Baking Powder

15 g Salt

100 g Hazelnuts (ground and toasted)

Hazelnut essence

Rose essence

Coating ingredients:

200 g Hazelnuts (ground and toasted)

200 g Coconut (ground and toasted)


Cream the sugar and butter in a mixer.

Gradually add the egg.

Mix dry ingredients separately.

Add the dry ingredients to the cream mixture to form a cake butter.

Bake at 170 °C for approximately 10 to 15 minutes.

Let the sponge cool to room temperature.

Break-up the sponge into small pieces to form the cake pops. (Or alternatively cut into bite-sized squares).

Use sponge pieces to roll pops of about 18 g each.

Roll each pop in the mixture of toasted hazelnuts and toasted coconuts.

Add the stick (lollipop) and refrigerate for 30 minutes.

Serve at room temperature.

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