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Lemon Tendercake with Blueberry Compote
Ingredients
  • FOR THE CAKE:
  • 1¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ⅔ cup vegetable oil (plus more for greasing)
  • ¾ cup superfine sugar
  • 1 cup coconut milk (see recipe introduction)
  • 2 lemons (finely grated zest, plus 3 x 15ml tablespoons of juice)
  • 1 teaspoon vanilla extract
  • FOR THE COMPOTE:
  • 1 cup blueberries
  • 1 tablespoon lemon juice
  • 1 tablespoon superfine sugar
  • 3 tablespoons cold water plus 1½ teaspoons
  • 1½ teaspoons cornstarch
  • FOR THE TOPPING:
  • 1 cup plain coconut-milk yogurt
  • 1 teaspoon vanilla extract
  • 2½ teaspoons confectioners' sugar
Steps
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