Can I Use Blackcurrants Instead Of Blueberries For The Compote That Goes With The Lemon Tender Cake?

Our answer

Nigella's Lemon Tendercake With Blueberry Compote (from AT MY TABLE) is a vegan cake that is topped with coconut-milk yogurt and a blueberry compote.

You could certainly use blackcurrants for the compote if you are lucky enough to find them (in the UK most blackcurrants are now bought up en masse by the soft drink industry). Blackcurrants are smaller than blueberries and may not need quite as much cooking for the compote. We would suggest that you keep a close eye on the blackcurrants once they have come to the boil as the cooking time could be shorter. Simmer for 30 seconds and then check if the blackcurrants are soft enough and continue checking every 30 seconds until they have just started to break down and release their juices. Blackcurrants also have a more sour flavour than blueberries so you will probably need to add some extra sugar. We would suggest using 2 tablespoons of caster (superfine) sugar initially and then once the berries have come off the heat, taste and add extra sugar if you feel that the compote needs it, before adding the cornflour (cornstarch).