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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
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I make a lovely cottage cheese cheesecake but am having an enormous problem with the biscuit base turning out soggy. Can you help? Thanks!
Posted by Joalex. Answered on 30th Apr 2012 at 12.00Read The Answer
Is it possible to make Nigella's Birthday Custard Sponge a day in advance of serving and if so does it need to go in the fridge? I am a little worried in particular about the icing. Also, when the recipe says 'eggs', what size? Thanks.
Posted by Foodie123. Answered on 29th Apr 2012 at 12.00Read The Answer
I baked the Devil's Food Cake from Kitchen and I thought it was done because the toothpick came out clean. Only after it cooled and I sliced it, I noticed that it wasn't all cooked. The centre wasn't evenly brown - it had a mix of dark and light brown. Could I have popped it back in the oven to re-bake?
Posted by domesticgoddess11. Answered on 28th Apr 2012 at 12.00Read The Answer
Hi. I'd like to make Nigella's Incredibly Easy Chocolate Fruit Cake (from Nigella Christmas) as the bottom tier of a wedding cake. Nigella uses a 20cm/8-inch tin (which makes 10 'generous slices') but I need to feed 40 people with this bottom tier. Can I double or triple for example the cake ingredients and how long would it take to cook? Many thanks.
Posted by Katie Jane. Answered on 27th Apr 2012 at 12.00Read The Answer
Hi Team Nigella, could you please tell me where I can purchase the oil bottles Nigella uses on her TV show? She always has them on her counter near the stove. Thank you.
Posted by adwyer. Answered on 26th Apr 2012 at 12.00Read The Answer
Lots of recipes call for almond paste. What is the difference between marzipan and almond paste? I have not seen almond paste here can so can I use marzipan instead? If not then is there a way to make almond paste? Thanks.
Posted by Profulla. Answered on 25th Apr 2012 at 12.00Read The Answer
Please can you tell me how I can make great shortcrust pastry in my Kenwood Major? My attempts so far have produced an extremely short pastry that is really difficult to work with. I need to produce quite large batches. If the problem cannot be resolved a sure fire suggestion for divine pastry would be great. Thank you!
Posted by Bernie.campbell. Answered on 24th Apr 2012 at 12.00Read The Answer
I'm baking my own wedding cake, using the Christmas cake recipe in Nigella's Feast. I used the largest measurements, and after leaving the cake to bake for 4 hours I opened the oven to discover it was still quite raw-looking - I'd put the cake on the lowest shelf in the oven, and it was obviously too low. I moved the cake up, increased the heat, and after another hour and a half the cake seemed to be cooked through. I am concerned, though, that as the cake sat for so many hours at a low temperature, that 1) it will not taste perfect - there might be a 'raw flour' taste, and 2) there might be a food safety issue because there were six raw eggs in the batter. As it's a wedding cake I want it to taste perfect and ideally not poison any of the pregnant or old people who'll be at the reception. What is your advice? Would it be best to throw out this cake and start again?
Posted by sconerhymeswithgone. Answered on 23rd Apr 2012 at 12.00Read The Answer