Lemon Tendercake Topping

Our answer

Nigella's Lemon Tendercake With Blueberry Compote (from AT MY TABLE) is a moist lemon sponge topped with coconut milk yogurt and a blueberry compote. Coconut milk yogurt is made with coconut milk instead of cow's milk and is becoming easier to find in supermarkets and natural food stores. It is usually slightly thicker than plain or natural yogurt so is perfect for swirling over the top of the cake.

If you can't buy coconut milk yogurt then we would suggest using lightly whipped cream for the topping. You will need approximately 200ml (scant 1 cup) double or heavy/whipping cream and whip the cream until it just holds its shape before spreading it over the top of the cake. However if you use cream then please note that the cake is no longer vegan. If you need a vegan option then we suggest that you serve the cake with your favourite vegan yogurt. If the consistency of the yogurt is too thin then you can slice the cake and serve it with yogurt and the compote on the side rather than spread over the top.