So: unclip the completely cold cake from its tin, unmould it and turn it over (so the underneath is now on top) onto a cake stand or plate. These pieces are perfect specimens for this compote from Jennifer Hill Booker. Toss in the raspberries and blueberries. If you feel it has become too jammy and thick, simply add a little more water and stir it in over the heat. Give them a good shake, then cook for 2-3 mins until the fruit starts to soften. Your Resident Gourmet, Atlanta. This cake is a marvel. For all that it is a tripartite affair, it is ridiculously easy to make: the perfect pudding when friends come round for supper. It will set once cold. The cake itself was tasty so I’d like to remake with a wider choice of yoghurt. Mix the plain coconut-milk yogurt and vanilla together, spoon the confectioners' sugar into a tea-strainer, then sieve it over the yogurt and stir it in, too, before spreading and swirling this soft mixture over the top of the cake. Oh my goodness, I made this cake this week and it is delicious! 280g frozen blueberries. It was a big hit both times. https://thelemonbowl.com/french-toast-with-warm-berry-compote https://www.nigella.com/recipes/lemon-tendercake-with-blueberry-compote Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Heaven! I made this cake a while ago and it was lovely. Use as above. Leftovers can be refrigerated, loosely covered with cling film, for 1 day. I did use light coconut milk which I bought in my post-work comatose state and it was still great. However, please don’t worry too much about it: the better-quality cans of coconut milk tend to be thicker anyway. Good Food DealReceive a free Graze box delivered straight to your door. Delicious!! However (a big however), the fault was almost certainly mine as I really didn’t care for the yoghurt I bought. Cinnamon French toast, warm cherry and berry compote. Serve immediately. Serve warm with vanilla ice cream. The heat will start to soften and break down the berries Give them a good shake, then cook for 2-3 mins until the fruit starts to soften. Add the sugar and let the mixture bubble for 30 seconds. Toss in the raspberries and blueberries. I saw the recipe on episode 4 of At My Table and made the cake last weekend and it was an absolute success at home. Loved the cake but I used whipped cream instead of yogurt and it was delicious. Built by Embark. Any suggestion would be received gratefully. Serve warm with vanilla ice cream. Lovely cake and easy to follow recipe - recommend! I recently made this with a passion fruit compote on top. Made it again last night for a New Year's celebration. I may make it with blackberry compote or a black cherry compote next time! Preheat the oven to 180°C/160°C Fan/350°F. Add water and heat over medium heat for about 8-10 minutes. Reserve one cup of blueberries and raspberries for later. MAKE AHEAD / STORE: I came across this recipe accidentally, was looking for something else. Just divine. For US cup measures, use the toggle at the top of the ingredients list. Compote can be made ahead if refrigerated as quickly as possible, in an airtight container, for up to 2 days. Cake is best eaten on the day it is made. I cut it into pieces and froze it and when I defrosted it was still lovely. Tip all the fruits into a large pan with 2-3 tbsp water, sugar to taste and your choice of flavourings. But you are not allowed even to think about using light coconut milk. 1 tsp vanilla extract . Thrash the blueberry compote a little with a fork to loosen it, and gently spoon it on top, leaving a gleaming white frame. I made it recently but used gluten free rice flour and it did not work as it was really crumbly but still tasty. Cook over a medium heat for about 10 minutes. In a separate bowl, mix corn starch (or arrowroot) and cold water and then pour it into the berries … I substituted the coconut milk yoghurt topping for a small coconut Greek yoghurt and topped it up with Greek yoghurt. It may sink slightly as it cools, but this need not concern you in the slightest. Melt butter in a skillet over moderate heat. A cake that is meltingly dense with the tangy coconut yogurt and luscious blueberry compote was a revelation. Copyright © 2020 Nigella Lawson, 150 millilitres vegetable oil (plus more for greasing), 275 grams coconut milk (see recipe introduction), 2 lemons (finely grated zest, plus 3 x 15ml tablespoons of juice), 50 millilitres cold water plus 1½ teaspoons, ⅔ cup vegetable oil (plus more for greasing), 1 cup coconut milk (see recipe introduction), 3 tablespoons cold water plus 1½ teaspoons. Defrost overnight in the fridge. Apparently it was the hit of the show, better than my fail safe chocolate ganache cake, which I also made. Pour the compote into a small heatproof bowl or jug to let it cool. You will need 1 x 20cm springform cake tin / 1 x 8inch spingform cake pan. Put the coconut milk into a large jug and add the caster sugar, the vegetable oil and the vanilla extract. Combine the flour, baking powder, bicarbonate of soda and salt in a bowl large enough to take all the other ingredients later. Add the rest of the blueberries and cook for … Made this today and OMG one of the best cakes I’ve tasted. Treat yourself to this fruity compote - so good you'll want it with everything. 1 cup sugar . Search Recipes . Loved the texture and cannot wait to make it again. Serve immediately. Combine the flour, baking powder, baking soda and salt in a bowl large enough to take all the other ingredients later. New! Grease the sides and line the base of your springform cake tin with baking parchment. Hmmm! Grate the zest of two lemons into the … Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Stir in the sugar and vanilla extract, then cook until the sugar melts. I made it in a loaf pan and skipped the yogurt layer. And even though there is coconut milk in the cake, this comes through as sweetness rather than tropical exuberance. This cake has a miraculous texture – almost like a super-aerated fluffy pancake – and a delicate flavour; it is scented with lemon rather than tingling with it. If you feel it has become too jammy and thick, simply add a little more water and stir it in over the heat. 2 cups berries* - fresh or frozen - I also added a sliced fresh peach and a sliced fresh nectarine If using strawberries, hull, halve or quarter to make them a similar size to the other berries. This is one of the very very few Nigella cakes I’ve made that I haven’t really cared for. Stir in the sugar and vanilla extract, then cook until the sugar melts.