An unusual cake from Nigella Lawson.
Grease a 23cm springform cake tin. Combine 225 g plain flour, 1½ tsp baking powder, ½ tsp bicarbonate of soda and a pinch of salt in a large bowl.
In a large jug, whisk together 150 ml vegetable oil, 150 g sugar and 275 g coconut milk (not the light variety!), together with the zest and juice
of 2 lemons and a tsp vanilla extract. Pour this into the dry ingredients, whisking to combine thoroughly, then tip into the greased cake tin and
bake for 30-35 minutes in a preheated 180°C oven. Remove from the oven, let cool.
While the cake is cooking, make the blueberry compote by simmering 150 g blueberries with 1 Tbs lemon juice, 1 Tbs caster sugar and 50 ml water,
until the berries have softened. Slake 1½ tsp cornflour in a little cold water then stir this into the blueberries over low heat until thickened
and jammy in consistency. Let cool.
When ready to assemble, remove the cake from the tin onto a plate. Mix 250 g coconut yogurt with 1 tsp vanilla extract and 2½ tsp icing sugar
and spread this over the cake, then top with the blueberry compote.