Following on from my last two blogs on afternoon tea, I feel it remiss that I haven’t shared with you our signature carrot cake recipe that is so often asked for! I have also started to add the metric equivalent to make it easier for everyone outside Africa!
As you will know, afternoon tea at Londolozi is a ritual. It’s about savouring that last moment before your afternoon safari. Standing on your camp’s deck over-looking the river, indulging in a piece of something delicious, whilst sipping on a cup of tea or quaffing a Rooibos Gin & Ginger Ale – both work with a cake!
Londolozi Carrot Cake:
1 Cup Flour
¾ Cup Sugar
1 Teaspoon Baking Powder
¾ Teaspoon Bicarbonate of Soda
½ Teaspoon Cinnamon
½ Teaspoon Salt
150ml / 5.07oz Oil
1 Cup Grated Carrot
¼ Cup Rough chopped pecan nuts
350g / 12oz Grated Pineapple
2 Cups Cream Cheese
1 Cup Icing Sugar
Handful Chopped Walnuts
Preheat oven to 180°C / 350 F
Put all dry ingredients together in a mixer and blend.
Add eggs and oil.
Mix for 30 second until ingredients have combined.
Fold in carrots, nuts and pineapple.
Bake for ± 1-1 ½ hours
For the icing – mix all ingredients together in a blender until combined. Liberally smear the cream cheese icing on top, and garnish with chopped walnuts!
LONDOLOZI’S CHIFFON CAKE:
6 Eggs, separated
240g / 8.46oz Flour
200g / 7.02oz Sugar
100g / 3.5oz Castor Sugar
15ml / 0.50oz Baking Powder
125ml / 4.22 oz Cooking Oil
2 Tsp Vanilla Essence
3/4 Cup Water
200g / 7.02oz Butter, softened
100g / 3.5oz Icing Sugar
1 Tsp Vanilla Essence
8 Granadilla (passionfruit), pulp only (optional)
Preheat oven to 180°C / 350 F
In a large mixing bowl. Mix together the water, oil, vanilla essence and egg yolks.
In a separate bowl sift together flour and baking powder. Add the sugar.
Whisk the egg whites until stiff.
Fold the dry ingredients into the wet mixture, and then fold in the egg whites gently to incorporate air into the mixture.
Place into a greased cake tin and bake for approximately 35- 45 minutes, until the cake is cooked through. Remove from the oven and leave to cool completely before removing the cake from the tin.
For the icing – cream the butter and icing sugar until combined. Add the vanilla essence and ¾ of the passion fruit (optional). Spoon the icing on the cooled cake and drizzle a little remaining passionfruit pulp on top.
I also mentioned in my last blog – The Delights of Afternoon Tea, the simple deliciousness of the Vanilla & Citrus Chiffon Cake. This is a firm favourite with many of our staff who hit the decks on this tea day. Even more so with the Varty Family who add a secret additional ingredient to the mix, namely fresh passionfruit, stirred in to replace the citrus!
Coming soon to the food part of the Londolozi blog will be the White Chocolate & Amarula Dessert featured in last week’s Relais & Châteaux blog! We’ve had a number of requests for it subsequently and we’ll be happy to share this new addition to the menu.