It is a well known fact that Tanda Tula just loves a good cake with afternoon tea. Anyone who has been on safari with us will testify to this. Generally we try to keep the teatime sweet treat uncomplicated (let’s face it you tend to eat a lot on safari!) so this almond and lemon drizzle loaf is perfect.

If you are not an icing person then this is the cake for you, and even if you eat cake just for the topping you will not be disappointed. Chef Ryan has said that although we serve it in the afternoon, that this delicious, light sponge can also be served with thick Greek yogurt or creme fraiçhe as a mouth watering dessert.

Almond and Lemon Madeira Cake:



250g butter

1 cup white sugar

2 eggs

1 cup flaked almonds

10ml baking powder

5ml salt

Juice and zest of 3 lemons

1 cup cake flour


½ cup Water

½ cup White Sugar

Juice of 2 lemons


1.Preheat the oven to 180°C.

2.In a food processor, blend the butter, sugar and eggs together.

3.Add the flaked almonds, baking powder and salt and blend until well combined.

4.Add the lemon juice and zest and mix.

5.Sift the flour into a bowl and add the wet ingredients.

6.Fold the mixture until well combined

7.Grease a loaf tin and the pour the cake mixture inside.

8.Bake for 20 – 25 minutes or until a skewer comes out clean.

9.For the syrup, place all the ingredients into a saucepan and bring to the boil. Once boiling, remove from the heat.

10.Once the cake is ready, remove from the oven, poke holes in the top and pour the syrup over.

11.Allow the cake to cool before removing from the loaf tin.

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