Lemon Tendercake In Advance

Our answer

Nigella's Lemon Tendercake With Blueberry Compote (from AT MY TABLE) is a moist vegan cake made with lemon and coconut milk. The cake has a very light texture, almost like a super-fluffy pancake. The cake is best on the day it is made as the texture tends to become heavier as it is stored and we don't recommend freezing the cake as it can become slightly too wet as it thaws.

If you have to make the cake ahead then we would make it no more than one day ahead and bear in mind that the texture will not be quite the same. Store the cake in the fridge, loosely covered, and remove it about an hour before serving, so that it loses some of its chill. Top the cake with yogurt and compote just before serving. The compote can be made 2 days ahead and stored in an airtight container in the fridge until needed. Nigella's Dark And Sumptuous Chocolate Cake is also vegan and the un-iced cake layers can be frozen for up to 3 months.