Since the release of last week’s Delight’s of Afternoon Tea blog, we’ve had a huge response and some requests for specific recipes. This blog is therefore a follow on from last week- providing you with all the ‘know how’ you need to recreate these treats back home.


Cakes Tea-5


Makes 1 Cake


¾ Cup                 Cooking Oil

2 Whole              Eggs

2 TBSP                Lemon Rind

1 Whole               Lemon, juiced

2 Cups                 Castor Sugar

1 ½ Cups            Plain Yoghurt (double greek if possible)

2 Cups                 Self -Raising Flour



½ Cup                 Icing Sugar

1 Whole               Lemon, juiced

Grated Lime Zest



1. Pre-heat the oven to 180*C

2. Mix all the dry ingredients together in a mixing bowl (self-raising flour, sugar, lemon zest)

3. Mix all the wet ingredients together in a separate bowl (oil, eggs, lemon juice, yoghurt)

4. Spoon the dry ingredients into the wet ingredients and mix well

5. Pour into a bunt tin (tin with a hole in the middle) or any tin and bake for 1 hour

6. Remove from the oven and allow to cool

7. For the icing – mix the icing sugar & lemon juice together and drizzle over the top

8. Garnish with lemon zest



Makes 1 Large tart / 10 small tarts




1 Cup Cake Flour

3 TBSP Castor Sugar

2 Egg Yolks

50g Butter

2 Lemons, zested

2-3 TBSP Iced Water


9 Whole Eggs

350g Castor Sugar

275ml Cream

6 Lemons, juiced

4 Lemons, zested



1. Preheat oven to 180*C

2. For the pastry – Place all ingredients in the mixer and mix until it comes together. You may need to add more water depending on the flour

3. Line your tins with the pastry and allow to rest in the fridge, while you are making the filling. Bake the pastry cases blind for +- 35 minutes or until they just turn brown

4. For the filling – mix all the ingredients in the mixing bowl. Slow speed for the beginning, then turn the mixer up to high for about 5 seconds!

5. Pour the mixture into the pastry cases and bake for 35 minutes until the mixture is set

6. When cooked, remove from the oven and allow to cool.

7. To serve – sprinkle with a little sugar and use a blow torch to caramelise the top (optional)

Cakes Tea-4


Makes: 20 bars



150G      Butter

80g         Golden Syrup

110g       Jungle Oats

70g         Sultanas

60g         Dried Cranberries

70g         Dried Apricots, chopped

80g         Self Raising Flour

70g         Brown Sugar



1.            Preheat the oven to 180*C

2.            Place butter and syrup over low heat, and stir well until the butter is melted

3.            Place the dry ingredients in a bowl and mix well to combine

4.            Add the butter mixture into the dry ingredients and all flour is absorbed

5.            Press the mixture into a buttered and grease proofed lined tin.

6.            Bake for 20 -25 minutes until the mixture is firm

7.            Allow to cool for about 5 minutes and then cut into bars.

8.            Store in an air tight container

Filed under Cuisine

About the Author

Anna Ridgewell

Executive Chef

A lodge like Londolozi, although famous for its wildlife, is about far more than just that. The superb culinary experience which awaits every guest at Londolozi is thanks to the continued efforts of Anna, who has been instrumental in the development of new ...

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on Delights of Afternoon Tea – The Secrets Exposed

Join the conversationJoin the conversation

Deb Kostantos

Thank you SO much for the recipes – I can’t wait to make them… starting with the lemon and youghurt cake. Debbie


Oh my thank you for these wonderful recipes! It won’t be the same as being at Londolozi but still delicious! Please keep the recipes coming!

Anna Ridgewell

Thank you Rita!
Although you wont be here, as you delve into that first slice, you can close your eyes and imagine you’re here – it will take you right back! Happy Baking!

Lesley-Anne Brewer

Thank you for sharing these delicious recipes

Anna Ridgewell

My pleasure – let me know how the baking goes!

Wendy Hawkins

Oh yummy thank you Anna, I intend making at least one of these as I have a lemon tree 🙂

Anna Ridgewell

Thanks Wendy!
As they saying goes… when life gives you a lemon tree, make the Londolozi Lemon & Yoghurt Cake (or lemonade, margaritas and tequilas!!)


Thank you so much Anna for those absolutely wonderful recipes. Can’t wait to recreate the breakfast bars and Londolozi lemon and yoghurt cake. Unfortunately in Australia we can’t get cake flour – only plain or self-raising – so the lemon tarts will have to wait until I can find a suitable substitute. Happy baking everyone!

Anna Ridgewell

Thanks Jenny!
This is the first time i’ve heard of something you can’t get down under! Don’t worry too much though, as you may use the plain flour and it will work out just as well! If you are cooking gluten free, this flour also works well – happy baking and let me know how it goes!

Gail Arnott

Thank you so much Anna. I can’t wait to try these recipes – especially the breakfast bars.

Anna Ridgewell

Thank you Gail!
Happy Baking and let me know how it goes – these bars last for at least a week in an air tight container!

Anna Ridgewell

Thanks Debbie!
Let me know how it turns out – happy baking!


Yum indeed and thanks for sharing!


You have made my day,………the lemon and yoghurt was my sons favourite cake when we were there last month. School starts next week and I will have a fabulous morning tea surprise for him in his lunch box


Thank you Anna can’t wait to try it!

Jessica Celine

Thank you for sharing these beautiful recipes. I’m trying to cut back on sugar and am just wondering if it would be possible to reduce the two cups of castor sugar in the lemon cake. Do you think it won’t work out if I cut that back, or can i substitute anything (I don’t use artificial sweeteners)?

Jill Larone

Thank you, thank you, thank you Anna, especially for the lemon tart recipe — my absolute favourite!! They all look delicious though!

Anna Ridgewell

Thank you Jessica
I haven’t ever tried the recipe without sugar, and honestly am not sure it will work, however, although you don’t use artificial sweetners, you could try xylitol (although artificial, i have made this cake with it and it seemed to be ok) You may email me directly if you try and have any problems.


Hi Anna, thank you, thank you, for sharing your recipes. My daughter bakes the lemon and yoghurt cake for us all the time as it doesn’t last long in our household. It is absolutely sublime! Please could you post your chiffon (sponge cake) cake recipe, we would love to try it.

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