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Baking Lemon Tendercake

Asked by Bernim. Answered on 10th March 2021

Full question

I made the Lemon Tendercake, including 160 degrees fan for 35 minutes. However, the cake was very pale and a skewer inserted in the middle came out wet and oily so it went back in at 170 for another 10 minutes. What did I did wrong please? Still loved the cake!

Image of Nigella's Lemon Tendercake
Photo by Jonathan Lovekin
Lemon Tendercake with Blueberry Compote
By Nigella
  • 14
  • 2

Our answer

Nigella's Lemon Tendercake With Blueberry Compote (from AT MY TABLE) is a vegan cake that is made with coconut milk. The cake has a slightly different crumb to a regular cake as it has a closer texture and is more like an aerated pancake than a regular sponge. If the skewer came out clean and without any raw batter on it then the cake should be done.

If the cake is baking too slowly in a fan oven then it could be that the oven was not quite fully preheated before the cake was put into the oven. The time taken to preheat an oven can vary but we would suggest allowing 15 minutes to heat the oven up. As the cake batter is quite quick to make you may need to switch the oven on before you start greasing and lining the pan and measuring out the ingredients. It could also be possible that the coconut milk was a little too watery. Use a good quality brand and let it stand for a day or two before using it, to make sure that as much of the coconut cream as possible rises to the top of the tin and can be used.

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