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!

Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

• High Altitude for Guiness Cake

  Nigella's Chocolate Guiness Cake is my entire family's favorite recipe. We have recently moved from Toronto to Denver. The altitude in Denver is over 5000 feet above sea level - an entire mile higher then Toronto. Everytime I've tried this favorite cake it puffs up, falls and turns out in a thin layer that looks life fudge. We really love this recipe and I would LOVE to have your suggestions for how to alter the recipe to be used in high altitude. My family and I both thank you for your help!

  Posted by Tdunlop. Answered on 7th May 2011 at 12.00

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• Lemon Curd and Cream of Tartar

  Hi, I moved back to Argentina after living for several years in Ireland and find it difficult to get some ingredients here. In particular cream of tartar and lemon curd - I am trying to find something similar and I just can't. Please help me out on this. I am dying to try your Lemon Meringue Cake (Feast, p170)! Thank you!

  Posted by Rakelservent. Answered on 6th May 2011 at 12.00

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• Passionfruit Pulp

  For Nigella's Passion Fruit Curd recipe (Domestic Goddess, p344), how much pulp in cups is equivalent to 11 fruits? I use the frozen pulp.

  Posted by geoprof. Answered on 5th May 2011 at 12.00

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