You never know, your query may have been answered already.
Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions. We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!Submit your query
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
Hello! I really love the look of the Nutella Cake and I'm dying to get in the kitchen and bake it! I'm Muslim and I don't drink alcohol, is there anything I could substitute this with in the recipe? Or would removing it from the cake make it drastically less delicious?
Posted by pieceofcakepieceofpie . Answered on 28th Jul 2014 at 12.00Read The Answer
Hi, can you add baking powder to self raising flour so that the cake rises more? Thanks
Posted by zoem1976. Answered on 27th Jul 2014 at 12.00Read The Answer
I have made Nigella's Lemon Polenta Cake twice and have found that it rises beautifully but once I take it out of the oven, before pouring over the syrup, the cake falls down significantly in the center. I would love to know how to rectify this as the cake is super delicious and an absolute favourite of my family. Look forward to hearing from you!!
Posted by debs69. Answered on 26th Jul 2014 at 12.00Read The Answer
Can one use sunflower oil in place of olive oil in Nigella's Chocolate Olive Oil Cake?
Posted by odunze. Answered on 25th Jul 2014 at 12.00Read The Answer
Hello! Can you recommend a recipe for a really thick cheesecake? Where I live all the cheesecakes have a very soft filling (a bit like pudding). Thanks in advance. Excal4347
Posted by excal4347. Answered on 24th Jul 2014 at 12.00Read The Answer
Hi, I was wondering if cold pressed rapeseed oil is any good? Everyone says its good but isn't it the same as vegetable oil? Is there a diffrence between the cold pressed and vegetable types and what can they be used for?
Posted by jack2k6. Answered on 23rd Jul 2014 at 12.00Read The Answer
Hi Team Nigella, I recently made Nigella's Chilli Jam and am wondering if I've done something wrong. My jam has turned out just lovely in taste but the consistency is VERY sticky, almost like caramel! Could you tell me where I may have gone wrong? Also, Nigella suggests leaving the jam to cool and thicken slightly but shouldn't the jam be rather warm when putting into jars in order to be sterilized properly? Thank you in advance Tonia
Posted by tonton94. Answered on 22nd Jul 2014 at 12.00Read The Answer
Instead of 500g of cream cheese in the Nutella Cheesecake would adding about 460g make a huge differnce?
Posted by mansi1790. Answered on 21st Jul 2014 at 12.00Read The Answer