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I recently attempted the recipe for Chocolate Chestnut Cake, on page 297 of my copy of Feast, to find there has been what seems a printing error. The recipe calls for eggs, separated. However the preparation instructions in the book do not mention egg yolks or what should be done with them. The recipe doesn't seem to work without the yolks. Can you please confirm what the correct recipe is? Many thanks, Anabel Morales Nogués
Posted by ananmor. Answered on 7th Jul 2012 at 12.00Read The Answer
Hello! I'm Prajaktta from India. I tried the Spruced Up Vanilla Cake recipe (from Christmas) two times, but the cake didn't rise up when baked. I weighed the ingredients according to the measurements given in the recipe. I mixed all the ingredients in a processor as directed. My cake tin was slightly bigger, though, can that affect the cake? Also my cake batter had some white spots in it, yoghurt I think, but they wouldn't mix in. How long do I need to mix the batter in the processor? Any ideas what I did wrong while making the cake?
Posted by prajaktta. Answered on 6th Jul 2012 at 12.00Read The Answer
I would like to know what 1 1/4 sticks of butter is in grammes? I would love to make Nigella's Chocolate Pear Pudding and this is listed in the ingredients. Thanks Sylvia
Posted by sylvia1. Answered on 6th Jul 2012 at 12.00Read The Answer
I love making the Prodigious Pavlova from "Nigella Christmas". However, passion fruit is hard to come by in my neck of the woods. What would make a suitable substitution if I can't get them? Thanks! Josh Viles Auburn, Washington USA
Posted by Unknown User. Answered on 5th Jul 2012 at 12.00Read The Answer
What brand of Sweetened Chestnut Cream does Nigella use for her Chestnut Chocolate Pots in Nigella Christmas? I have been searching and have found many different sweetened chestnut products all with slightly different names. Clement Faugier has two; one called creme de marron and one called chestnut spread. Roland has one called chestnut cream. Any help you can offer would be great. I want to make sure I am buying the right product before I order online. Thanks!
Posted by jtviles. Answered on 5th Jul 2012 at 12.00Read The Answer
Hi, I am from Australia and I had thought that I could use dark chocolate for recipes using bittersweet chocolate. However today I saw Nigella use both! Please tell me what the Australian equivalent to bittersweet is? Thank you!
Hello, what is a semisweet chocolate? Do I have to find "semisweet chocolate" written on the pack or is it a dark chocolate with 60% cocoa? Thank you, Tavolla
Posted by shimmer60. Answered on 4th Jul 2012 at 12.00Read The Answer
Hello Nigella Team, I would really like to make Nigella's No Fuss Fruit Tart from Kitchen but the recipe states a 10-inch loose bottomed tart pan with sides that are 2 inches deep. My problem is that I cannot find pans that are that deep, the norm seems to be just over 1 inch deep. Would that still work in the recipe? If not could you please tell me where Nigella purchased her pan? Thank you
Posted by Nicki123. Answered on 3rd Jul 2012 at 12.00Read The Answer
I'm allergic to eggs. Can you tell what can be the best substitutes for them, especially in desserts?
Posted by Phqwerty. Answered on 2nd Jul 2012 at 12.00Read The Answer