How to make Nigella Lawson’s lemon tendercake with blueberry compôte

How to make Nigella Lawson’s lemon tendercake with blueberry compôte

Nigella Lawson‘s new BBC TV series Nigella: At My Table has more of the amazingly delicious recipes we have come to expect from the British celebrity cook. Including this one from episode 4 — Nigella’s Lemon Tendercake with Blueberry Compôte.

A cake that does not take that many ingredients and is easy to make. Here is how you do just that.

Ingredients for the cake

225 grams of plain flour

1 1/2 teaspoons of baking powder

1/2 teaspoon of bicarbonate of soda

1/4 teaspoon of salt

275 grams of coconut milk

150 grams of caster sugar

150 milligrams of vegetable oil

1 teaspoon of vanilla extract

2 lemons (one for the cake and one for the blueberry compote)

Ingredients for the blueberry compote

150 grams of blueberries — frozen is just as good as fresh

1 tablespoon of caster sugar

50 milligrams of cold water

1 1/2 teaspoons of cornflour

Ingredients for coconut yogurt icing

250 grams of coconut milk yogurt

1 teaspoon vanilla extract

2 1/2 teaspoons of icing sugar

Method

1. Put the flour into a large mixing bowl and add the baking powder, the salt and the bicarbonate of soda, and mix them together.
2. Put the coconut milk into a large jug and add the caster sugar, the vegetable oil and the vanilla extract.
3. Grate the zest of two lemons into the jug, and add about 1 lemon’s worth of juice to the mixture.
4. Stir everything together.
5. Pour the wet ingredients into the bowl containing the dry ingredients, and mix together thoroughly.
6. Pour the batter into a cake tin and bake for around 30 minutes at 180 degrees. Remove from the oven and allow to cool.
7. Put the blueberries into a small pan, and add the caster sugar.
8. Add the juice of the second lemon to the blueberries.
9. Add 50 milligrams of cold water to the mixture. Put on a low heat and cook until they are soft.
10. Put the cornflour into a small cup and add a teaspoon and a half of cold water, and mix together. Add the mixture to the now-softened and warm blueberries and stir.
11. Remove the cake from the pan and place onto a cake plate.
12. Put the coconut milk yogurt into a small bowl, add a teaspoon of vanilla, and stir.
13. Add the icing sugar by pushing it through a tea strainer to avoid lumps, and stir until the yogurt has thickened.
14. Spoon the yogurt over the cake and smooth like an icing.
15. Spoon the now-cold blueberries onto the middle of the cake and serve.
16. Easy.

And, if you love this recipe, you can find more on the BBC’s Nigella: At My Table.

Related:

How to make Nigella’s salted chocolate tart — oh yum!

How to make Nigella’s ginger and walnut carrot cake — it’s delicious!