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.
Enjoy!
LONDOLOZI’S LEMON & YOGHURT CAKE
Makes 1 Cake
Ingredients
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
Icing
½ Cup Icing Sugar
1 Whole Lemon, juiced
Grated Lime Zest
Method
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
LONDOLOZI LEMON TART
Makes 1 Large tart / 10 small tarts
Ingredients
Pastry
1 Cup Cake Flour
3 TBSP Castor Sugar
2 Egg Yolks
50g Butter
2 Lemons, zested
2-3 TBSP Iced Water
Filling
9 Whole Eggs
350g Castor Sugar
275ml Cream
6 Lemons, juiced
4 Lemons, zested
Method
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)
LONDOLOZI’S BREAKFAST BARS
Makes: 20 bars
Ingredients
150G Butter
80g Golden Syrup
110g Jungle Oats
70g Sultanas
60g Dried Cranberries
70g Dried Apricots, chopped
80g Self Raising Flour
70g Brown Sugar
Method
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
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!
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!
Thank you for sharing these delicious recipes
My pleasure – let me know how the baking goes!
Oh yummy thank you Anna, I intend making at least one of these as I have a lemon tree 🙂
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!
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!
Thank you so much Anna. I can’t wait to try these recipes – especially the breakfast bars.
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!
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!
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)?
Thank you, thank you, thank you Anna, especially for the lemon tart recipe — my absolute favourite!! They all look delicious though!
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.