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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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Hi, I am making Nigella's Chocolate Fudge Cake a a tier for a wedding cake and I am wondering if it is possible to cover this with sugarpaste or would the sugarpaste be to heavy for this cake? It is going to be the middle tier .
Posted by jellser. Answered on 23rd Jul 2013 at 12.00Read The Answer
I have tried the Nutella cake and it tastes very good. All of my family members, especially my son, loved it. But I feel that the cake has not risen well compared to other cakes I have made before. Could you please tell me the reason for it? Thanks in advance!
Posted by rajasree.gopinath. Answered on 22nd Jul 2013 at 12.00Read The Answer
I made Nigella's Nectarine And Blueberry Galette from the Express book. It looked wonderful but sadly the pastry underneath was not cooked. I cooked it some more until the pastry on top was starting to burn but there was still uncooked pastry in the centre underneath. Please can you suggest how I perfect this. Many thanks.
Posted by firstname.lastname@example.org. Answered on 21st Jul 2013 at 12.00Read The Answer
Hi, I wanted to try out the Nutella Cheesecake and wanted to know if there is an alternative to using hazelnuts?
Posted by Noellemathew. Answered on 20th Jul 2013 at 12.00Read The Answer
Should Nigella's Baklava be refrigerated? In the supermarket, some seems to be and some not. Online advice is also split. I can't see anything specific that should need refrigerating, except for the little bit of brushed on butter and I don't want the filo to go soft or chewy. I'd like it to keep as long as possible though. I thought I should ask. Thanks.
Posted by MissAsteroidea. Answered on 19th Jul 2013 at 12.00Read The Answer
Hello! I absolutely love Nigella's Old Fashioned Chocolate Cake. I was just wondering how I can tweak this to make it a chocolate orange flavour? Many thanks Rebecca
Posted by Rebeccat1978. Answered on 18th Jul 2013 at 12.00Read The Answer
I have seen two conflicting things regarding the recipe for Chocolate Guinness Cake and I was wondering if you could clarify for me. Does it use large or medium eggs? And should the oven temperature be 180 or 170 degrees? Many thanks. Deane-Mae.
Posted by Deane-Mae. Answered on 17th Jul 2013 at 12.00Read The Answer
I Made the No-Churn Coffee Ince Cream and followed instructions as per the receipe. But after whisking it in the Kenwood, it does not stiffen - as shown in the You tube video or as described in the receipe. Instead, the fats seem to disintegrate from the mixture leaving the mixture rather watery. Am I doing anything I shouldn't? Thanks for your help.
Posted by ronaldloke. Answered on 16th Jul 2013 at 12.00Read The Answer