Full question
I'm a bit confused with the Lemon Tendercake. Please can you clarify whether you use the thick coconut cream from the tin of coconut milk as the ‘yoghurt’ frosting or proprietary coconut yoghurt? And if we don’t use the coconut cream as the ‘yoghurt’, bearing in mind you tell us not to shake the tin, are we not to add any of it into the cake batter? Thanks.
Our answer
Nigella's Lemon Tendercake With Blueberry Compote (from AT MY TABLE) is a vegan cake that is made with coconut milk. In the introduction to the recipe, Nigella mentions not to shake the can of coconut milk and this is because you want to scoop out and use as much of the thick coconut "cream" that is in the top of the can as possible in the cake batter (and not the thinner coconut water in the bottom).
For the topping Nigella uses coconut-milk yogurt (sometimes labelled as yogurt alternative) to keep the cake vegan. This is made with cultured coconut milk, as opposed to regular cow's milk yogurt that is then flavoured with coconut. However, if you can't find coconut-milk yogurt then you can use another thick, plain and unsweetened plant-based yogurt as an alternative.
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