Photo by Jonathan Lovekin
Well, it’s the penultimate week of the nigella.com At My Table Premium recipe roll-out, and I’m very pleased to announce that my Lemon Tendercake is now live on the site. When I was in the Mud Pie Café in Kansas City, I ate more of their mini lemon bundt cakes than a human being should be able to manage in one sitting. The café very kindly gave me their recipe, but I have played fast and loose with it, and turned it into an unbelievably light and tender sponge — hence the cake’s name — topped with coconut-milk yogurt and — like a retro cheesecake topping — blueberry compote. Oh, and did I say it was vegan?
I’m sure by now you are familiar with the drill, but just in case — a Premium Recipe is one specially for members of nigella.com. If you haven’t already signed up, it’ll take a bare minute, costs nothing and we never give any details (not that you need to give anything more than your name and email address) to anyone. Here’s a link to a list of all the Premium Recipes collection so do sign-in or sign-up, and enjoy!
Photo by Jonathan Lovekin
