The Official TSR Recipe Thread
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I'll make a note of it.
This is a nigella recipe which is super yum, and vegan too
LEMON TENDERCAKE WITH BLUEBERRY COMPOTE
INGREDIENTS
CAKE:
225g plain flour
11⁄2tsp baking powder
1⁄2 tsp bicarbonate of soda
1⁄4 tsp fine sea salt
150ml vegetable oil (plus more for greasing)
150g caster sugar
275g coconut milk
2 lemons (finely grated zest, plus 3 x 15ml tsp of juice)
1 tsp vanilla extract
COMPOTE:
150 g blueberries
1 x 15ml tablespoon lemon juice
1 x 15ml tablespoon caster sugar
50 ml cold water plus 11⁄2 tsp 11⁄2 tsp cornflour
TOPPING:
250 g coconut-milk yogurt
1 tsp vanilla extract
21⁄2 tsp icing sugar
METHOD
1 x 8inch springform cake tin
1. Preheat the oven to 180°C/160°C Fan/350°F. Grease the sides and line the base of your springform cake tin with baking parchment.
2. Combine the flour, baking powder, bicarbonate of soda and salt in a bowl large enough to take all the other ingredients later.
3. In a wide batter jug (or another bowl), whisk the oil, sugar and coconut milk together, add the lemon zest, juice and vanilla extract.
4. Whisking to combine this with the dry ingredients, then pour into tin and bake for 30–35 mins. leave to cool completely before removing from tin
5. Put the blueberries, lemon juice, caster sugar and the 50ml / 3 tbsp of cold water into a saucepan and bring to the boil, simmer, stirring occasionally.
6. Combine the cornflour with the 11⁄2 tsp of cold water and stir this paste into the pan of blueberries. Put the pan back over the heat and stir for a short time so the sauce thickens. leave to set.
7. Mix together coconut-milk yogurt and vanilla, spoon the icing 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. Thrash the blueberry compote a little with a fork to loosen it, and gently spoon it on top, leaving a gleaming white frame. Serve immediately. (its also quite good for breakfast!)
LEMON TENDERCAKE WITH BLUEBERRY COMPOTE
INGREDIENTS
CAKE:
225g plain flour
11⁄2tsp baking powder
1⁄2 tsp bicarbonate of soda
1⁄4 tsp fine sea salt
150ml vegetable oil (plus more for greasing)
150g caster sugar
275g coconut milk
2 lemons (finely grated zest, plus 3 x 15ml tsp of juice)
1 tsp vanilla extract
COMPOTE:
150 g blueberries
1 x 15ml tablespoon lemon juice
1 x 15ml tablespoon caster sugar
50 ml cold water plus 11⁄2 tsp 11⁄2 tsp cornflour
TOPPING:
250 g coconut-milk yogurt
1 tsp vanilla extract
21⁄2 tsp icing sugar
METHOD
1 x 8inch springform cake tin
1. Preheat the oven to 180°C/160°C Fan/350°F. Grease the sides and line the base of your springform cake tin with baking parchment.
2. Combine the flour, baking powder, bicarbonate of soda and salt in a bowl large enough to take all the other ingredients later.
3. In a wide batter jug (or another bowl), whisk the oil, sugar and coconut milk together, add the lemon zest, juice and vanilla extract.
4. Whisking to combine this with the dry ingredients, then pour into tin and bake for 30–35 mins. leave to cool completely before removing from tin
5. Put the blueberries, lemon juice, caster sugar and the 50ml / 3 tbsp of cold water into a saucepan and bring to the boil, simmer, stirring occasionally.
6. Combine the cornflour with the 11⁄2 tsp of cold water and stir this paste into the pan of blueberries. Put the pan back over the heat and stir for a short time so the sauce thickens. leave to set.
7. Mix together coconut-milk yogurt and vanilla, spoon the icing 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. Thrash the blueberry compote a little with a fork to loosen it, and gently spoon it on top, leaving a gleaming white frame. Serve immediately. (its also quite good for breakfast!)
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