Nigella Lawson served up a lemon tendercake with blueberry compote and a coconut milk yoghurt on Nigella: At My Table.
The ingredients are: 225g plain flour, 1½ tsp baking powder, ½ tsp bicarbonate of soda, ¼ tsp fine sea salt, 150ml vegetable oil, plus extra for greasing, 150g caster sugar, 275ml coconut milk, 2 lemons, zest and juice and 1 tsp vanilla extract.
For the compôte: 150g blueberries, 1 lemon juice, juice only, 1 tbsp caster sugar and 1½ tsp cornflour.
For the topping: 250g coconut milk yoghurt, 1 tsp vanilla extract and 2½ tsp icing sugar.
See the recipe in Nigella’s new book titled: At My Table: A Celebration of Home Cooking
Rick Stein
See all of Rick’s Mexican inspired recipes in his book titled: Rick Stein: The Road to Mexico (TV Tie in)
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