BIZCOCHO BLANDITO DE LIMÓN CON COMPOTA DE ARÁNDANOS {LEMON TENDERCAKE WITH BLUEBERRY COMPOTE

1. You can´t imagine how good this cake is. It´s different, it has a miraculous texture, very delicate in flavour, scent with lemon rather than tingling with it. This cake comes from my Nigella Lawson books that I use when I want to make something different for dessert. It´s extremely easy to make and as yesterday was mother´s day it was perfect. Besides as she notes in her recipe, it´s vegan!.

1. Don´t shake the tin of coconut milk, this is just the most important thing to make in this recipe, as it´s best to get as much of the thick creamy part as possible. But she adds that we are not allowed even to think about using light coconut milk. I´ve used a 18cm cake tin.

BIZCOCHO BLANDITO DE LIMÓN CON COMPOTA DE ARÁNDANOS

Tiempo de preparación: 20 minutos y 30 minutos de horno

Dificultad: Muy fácil

INGREDIENTES PARA 4 PERSONAS

PARA EL BIZCOCHO

225 gramos de harina

1 1/2 cucharadita de levadura en polvo

1/2 cucharadita de bicarbonato

1/4 de cucharadita de sal marina fina

150 mm de aceite de oliva (un poco mas para engrasar el molde)

150 gramos de azúcar

275 gramos de leche de coco (solo la crema recordar)

2 limones - las cáscaras ralladas totalmente + 3 cucharadas del zumo de limón

PARA LA COMPOTA

150 gramos de arándanos

1 cucharada grande de zumo de limón

1 cucharada grande de azúcar

50 mm de agua fría y tener preparada un poco mas

1 cucharadita y 1/2 de harina de maíz

PARA EL GLASEADO

200 gramos de azúcar glas

Agua

1 cucharada de zumo de limón

PROCEDIMIENTO

1. Precalentar el horno a 180º y preparar el molde con papel encerado como en la foto. Engrasarlo bien.

2. Mezclar la harina, la levadura en polvo, el bicarbonato y la sal en un recipiente lo suficientemente grande para poder añadir luego los ingredientes líquidos.

3. En otro recipiente, batir el aceite, el azúcar, la leche de coco, la ralladura de limón y el zumo de limón todo junto. Mezclar los ingredientes secos con los líquidos, removiendo bien. Echar todo en el molde y hornearlo durante 30 minutos. Aunque parezca que está muy blandito luego se asienta un poco. El mío se rompió un poco al desmoldarlo, pero para echar el glaseado le di la vuelta. Mientras tanto hacer la compota de arándanos y el glaseado.

4. Poner los arándanos, el zumo de limón, y el azúcar en un cazo y llevar a ebullición. Bajar el fuego y cocinar lentamente durante un par de minutos o hasta que se ablanden los arándanos. Apartar del fuego y en un vasito, mezclar la harina de maíz con el agua fría y disolverla super bien. Añadirla a la compota y remover hasta que empieza a hervir y a espesar, aproximadamente 30 segundos. Si por lo que sea la compota se pone muy espesa, añadir un poco de agua y listo. Reservar en una jarrita. 

5. Para hacer el glaseado, se mezcla el azúcar glas, el agua y el zumo de limón hasta conseguir una pasta. Montar el bizcocho en el último momento, servir un poco mas de compota y glaseado si se quiere.

LEMON TENDERCAKE WITH BLUEBERRY COMPOTE

Hands on time: 20 minutes + 30 minutes in the oven

Difficulty: Very very easy

INGREDIENTS - SERVES 4

FOR THE CAKE

225grams plain flour

1 1/2 teaspoons baking powder

1/2 teaspoon bicarbonate of soda

1/4 teaspoon sea salt

150 millilitres vegetable oil, plus more for greasing

150 grams caster sugar

275 grams coconut milk (see recipe introduction)

2 lemons, grated zest and 3tbsp of juice

A springform cake tin

FOR THE COMPOTE

150 grams blueberries

1 tbsp lemon juice

1 tbsp caster sugar

50mm cold water plus 1 1/2 teaspoons

1 1/2 teaspoons cornflour

FOR THE TOPPING

200 grams blueberries

1tbsp lemon juice

Water, added little by little

METHOD

1. Preheat the oven to 180º. Grease the sides and line the base of your springform cake tin with baking parchment as in one of the pictures.

2. Combine the flour, baking powder,, bicarbonate of soda and salt in a bowl large enough to take all the other ingredients later.

3. In a wide batter jug or another bowl, whisk the oil, sugar and coconut milkk together, followed by the lemon zest and juice. Combine the dry ingredients with the liquid ingredients, whisking to mix well, then pour into the prepared tin and bake for 30 minutes. Transfer to a wire rack and leave the cake to cool completely in its tin. It looks as if it was going to break because it´s a bit soft, but it settles later. Mine broke a bit when I removed it from the cake tin, but I turned it upside down when I served it before adding the topping. While it´s on the wire rack, we can make the compote.

4. Put the blueberries, lemon juice, caster sugar and the 50ml of cold wateer into a saucepan and bring to the boil, then turn down the heat and simer, stirring gently every now and then again for a couple of minutes or until the blueberries have softened. Take the pan off the heat and, in a small cup, slake the cornflour with the cold water and stir this paste into the pan of blueberries, making sure you scrape every last bit out. Stir together, put the pan back over the heat and stir for about 30 seconds, by which time the sauce will have started bubbling again and will have thickened. If you feel it has become too thick, simply add a little more water and stir it in over the heat. Pour the compote into a small jug to let it cool.

5. To make the topping, simply mix the icing sugar with the lemon juice, and start adding water little by little until you get a paste that you can spread over the cake.

¡LISTO! / DONE!