Versatile cake
Method:
Preheat the oven to 160°C fan / 180°C conventional. Grease and line three 20 cm springform tins. Mix the flour, baking powder, bicarbonate of soda and salt in a large bowl. In another bowl, whisk the oil, sugar and coconut milk, then add the lemon zest, lemon juice and vanilla. If using eggs, poppy or sesame seeds, chili flakes or ginger, add them now. Pour the wet ingredients into the dry and whisk together. Divide between the tins and bake for 30–35 minutes until golden and a tester comes out clean. Cool completely in the tins. For the compote, put the apricots, lemon juice and sugar in a pan, bring to the boil and simmer until soft but still holding their shape. If too runny, stir in a couple of teaspoons of cornflour mixed with equal water and heat gently until thickened. Leave to cool. For the topping, mix the yoghurt and vanilla with the sieved icing sugar until smooth.
Ingredients:
- flour 675 (g)
- baking powder 4.5 (tsp)
- baking soda 1.5 (tsp)
- salt 1 (tsp)
- sunflower oil 450 (ml)
- sugar 450 (g)
- coconut milk 825 (ml)
- lemon 6 (pieces)
- vanilla extract 3 (tsp)
- egg 1 (pieces)
- sesame seeds 1 (tbsp)
- chili flakes 1 (pinch)
- apricot 1 (kg)
- lemon juice 1 (pieces)
- sugar 6 (tbsp)
- cornflour 2 (tsp)
- yogurt 750 (g)
- vanilla extract 3 (tsp)
- powdered sugar 7.5 (tsp)