Afternoon tea at Londolozi is somewhat a compulsory legacy from the early days that still lives on! I too, having grown up in an Africa in which this tradition was strongly upheld, am not averse to a delicious cup of lemon grass tea and a slice of something tasty come 4pm.
At Londolozi, there is nothing better than sitting on the deck of the camp you are staying in and indulging in a decadent slice of cake or savouring a mouth watering tart of some flavour. This Week in Food, I am sharing with you my most favourite tea time moments!
A banting-friendly nutty cranberry and date bar! All my favourite ingredients in one mouthful – why wouldn’t you?
The Londolozi Lemon & Yoghurt Cake – rapidly becoming the most wanted cake recipe! This cake is not only delicious, but when stored correctly in an air tight container, can last for at least two days – unless it’s all eaten!
This simple tart made from shortcrust pastry and lemon flavoured mascarpone is one of my “quick to make” treats when I’m feeling as though I need something sweet! Simply made with one cup of mascarpone, one cup of Crème Fraiche and a little icing sugar, together with some grated lemon zest and a squeeze of the juice, you pile it in the pastry case, top with berries and voila! There you have a delicious easy to make quick tea time treat
There’s nothing more indulgent than a chocolate tart! These you can make smaller for a ‘bridge tea’ or larger for a dinner party, however, this size is perfect for afternoon tea with a good cup of freshly plunged coffee!
Londolozi’s Chocolate Tartlets
300ml Double cream
2 Tsp Caster Sugar
A pinch of fine sea salt
50 g Unsalted butter, softened
200g 70% Chocolate, broken into small pieces
50ml Full Cream Milk
375g Shortcrust pastry
Sea salt flakes
1. Preheat oven to 180C
2. Roll out the pastry and use it to line individual tartlet pans
3. Cover with baking paper, fill with dried beans and bake blind for 10-15 minutes, remove beans and bake again for 15 minutes until golden.
4. Put the cream, sugar and salt in a pan and bring to the boil.
5. Remove as soon as the mixture boils up.
6. Off the heat, add the butter and chocolate. Stir until blended.
7. Allow to cool slightly, then stir in the milk. Keep stirring till shiny.
8. Pour into the tart shell and leave at room temperature for 2 hours to set.
Anna’s Tip:- Add grated orange zest for a different flavour instead of the salt flakes!
To add some volume to your tea table, add a jug of iced tea or iced coffee.
My personal favourite cake! And… it’s gluten free!
The Londolozi Apple & Almond Cake – simple to make and keeps well. You can serve this cake with a dollop of freshly whipped cream as well…. Just… because?
LONDOLOZI APPLE & ALMOND CAKE
320g Granny Smith Apples, peeled, quartered and thinly sliced
220g Castor Sugar
195g Gluten Free Flour
2 Tsp Baking Powder
1 Tsp Mixed Spice
2 Tsp Vanilla Essence
2 Eggs, lightly beaten
125g Butter, melted
40g Almonds, chopped
Icing Sugar for dusting
1. Preheat oven to 180*C
2. Place the apples and 1 TBSP sugar in a bowl and toss to combine
3. Place the remaining sugar, flour, baking powder, mixed spice, vanilla, eggs and butter in a large bowl and mix well.
4. Fold through half the apples
5. Spoon the mixture into a lightly greased tin and top with remaining apples and almonds
6. Bake for 1 hour 5 minutes – check to see using a skewer – if it comes out clean, the cake is ready.
7. Dust with icing sugar
Anna’s Tip:- This cake is delicious served with a dollop of whipped cream!
At Silwood Kitchen, where I was trained, one of the first cakes we learnt to make was the classic Chiffon Cake – this today, still remains one of the greatest cakes to make – quick, light and everyone always loves it!