A few weeks ago Kent decided it was time to feature some of the sweeter meals on the Londolozi menu. We have previously showcased some of his delicious breads. This time we take a look at a few of the cakes and teatime treats that he delights guests with before their afternoon drive.
Kent writes: “With the approach of winter it is once again time to come up with a new range of treats for tea time. The basic idea was to recreate some of the classics and add a Londolozi style and a twist to them.
The classics that we started working on and now feature on the menu include:
- Milk Tart – A South African favourite
- Madeline’s – the original French citrus cake
- Cupcakes – what is tea without a great cupcake?
- Carrot cake – A Londolozi Signature
- Chocolate chiffon cake – the challenge is to get it right. When made correctly this cake should be airy – almost as if eating a cloud!
The new addition: I have changed the original Londolozi recipe by making individual tartlets and modernising them with dark chocolate truffles and pistachio praline to garnish.
Madeline’s are so good that you wouldn’t really want to add anything to them. I have simply spent more time trying to create the perfect ones…
Cupcakes are our Sunday treat. They range from honey and lavender with orange blossom icing (as seen in the picture) to red velvet with shortbread crumble. I really enjoy Sunday as I get to play around with new cupcake ideas.
This has been on the tea menu at Londolozi ever since I arrived at the reserve in 2013, and for good reason, it is truly the best carrot cake I have ever tasted.
Chocolate Chiffon Cake
A lot of chefs seem to struggle with the chiffon cake. It is tricky, but I think the trick is to make sure you take it out the oven at exactly the right time. A little under and it will sink into itself and a little over and it will lose its star quality – the softness.
I have added espresso meringue shards and pomegranate rubies just to take this humble cake to the next level.
Kent’s three tips for baking Cakes:
- When it comes to baking, one of my most important bits of advice to anyone trying their hand is to always follow the recipe. Once you have learnt the recipe then it allows you the freedom to experiment. Don’t be afraid to go experiment… The worst thing that can happen is that you learn what not to do in the future.
- Just remember that cakes are temperamental. You have to treat them with care if you want them to be made with perfection. Never be in a hurry or try and rush a cake.
- The most important thing with cakes to remember is that the best cake in the world is not going to taste nearly as good the following day. It is best to bake, serve and enjoy – there’s no need to feel bad about having the last piece!
I have loved coming up with the new tea menu and I am still enjoying experimenting everyday with new ideas – which of the above cakes do you enjoy the most and do you have any suggestions of cakes that you’d like to see added to the menu?
Photographs by: Amanda Ritchie & Kate Collins