's with blueberry compote may look elegant and elaborate, but it's quite simple to make. It takes just 30 minutes to and can be a light and bright finish to an outdoor meal, barbecue or picnic this summer. Featured in Nigella's book At My Table, the recipe serves between eight and twelve people and can be prepared in half an hour.

The food writer described the on her website: "This cake has a miraculous texture - almost like a super-aerated fluffy pancake - and a delicate flavour; it is scented with lemon rather than tingling with it. And even though there is coconut milk in the cake, this comes through as sweetness rather than tropical exuberance. For all that it is a tripartite affair, it is ridiculously easy to make: the perfect pudding when friends come round for supper."

Ingredients

For the cake:

225 grams plain flour

One and a half teaspoons of baking powder

Half a teaspoon of bicarbonate of soda

Half teaspoon fine sea salt

150ml of vegetable oil (plus more for greasing)

150g caster sugar

275g of coconut milk

Two unwaxed lemons (finely grated zest, plus three 15ml tablespoons of juice)

One teaspoon of vanilla extract

For the compote:

150g of blueberries

One x 15ml tablespoon of fresh lemon juice

One x 15ml tablespoon of caster sugar

One and a half teaspoons of cornflour

For the topping:

250g of coconut milk yoghurt

One teaspoon vanilla extract

Two and a half teaspoons of icing sugar

Method

Start by setting your oven to 180C. Prepare a 20cm (or eight-inch) springform tin by greasing the sides and lining the base with baking parchment.

In a mixing bowl, combine the plain flour, bicarbonate of soda, baking powder and a pinch of salt. Stir well to evenly distribute the raising agents and seasoning.

In a separate jug or large bowl, vigorously whisk together the vegetable oil, sugar and coconut milk until fully blended. Add the grated lemon zest, lemon juice and vanilla extract, whisking again to incorporate.

Pour the wet mixture into the bowl of dry ingredients. Whisk everything together until the batter is smooth and uniform. Transfer the mixture to the prepared tin and bake in the centre of the oven for approximately 25 to 30 minutes. The cake should be golden in colour, and a skewer inserted into the centre should come out clean. Leave the cake in the tin to cool fully before removing - it may sink slightly as it cools, which is completely expected.

To make the compote, place the blueberries into a small saucepan along with the lemon juice, caster sugar and 50ml (or three tablespoons) of cold water. Set over a medium heat and bring to a boil. Lower the heat and simmer gently, stirring occasionally, until the fruit begins to soften.

Take the pan off the heat. In a small cup, mix the cornflour with one and a half teaspoons of cold water until a smooth paste forms. Stir this into the warm blueberries, then return the pan to the heat for around thirty seconds, or just until the mixture thickens. If the compote becomes overly thick, add a little more water to loosen it. Once ready, pour the compote into a small heatproof jug and leave to cool.

When ready to assemble, carefully remove the cake from the tin and invert it onto a serving plate or cake stand.

In a bowl, mix the coconut-milk yoghurt with vanilla extract. Sift icing sugar into the yoghurt and stir to combine. Spread this mixture evenly over the top of the cooled cake, then spoon the blueberry compote over the yoghurt layer. Serve immediately.