7 years ago
2
Lemon tendercake with blueberry compôte
When I was in a café in Kansas City, I ate more mini lemon bundt cakes than a human being should be able to manage in one sitting. But I can’t tell you how easy it was. Oh, and did I say they were vegan? As is this. The café gave me their recipe, but I have played fast and loose with it, and turned it into a tender sponge, to be topped with coconut-milk yogurt and – like a retro cheesecake topping – blueberry compôte.
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Coincidence. :-P
Looks amazing!