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Hello Nigella Team, I love the Cherry Almond Loaf Cake recipe and have used it many times, however, each time, in order for the cake tester to come out clean (I only do it to the point it's just clean) then the edges and the top of the cake end up looking too brown. Although they don't taste burnt and actually the cake has a lovely texture it frustrates me that I can't seem to avoid it looking like this. I am a proficient baker, I've tried lowering the temperature of my oven as its always on the hotter side, first by 5c, then 10c and finally by 20c, but at 20c it just meant the cake failed to raise as much as normal. Any suggestions, should I cook it for less time, so the cake tester isn't so clean and it continues to cook through whilst cooling in the tin resulting in an even moister cake or cover with foil towards the end to avoid the burnt appearance, or is it simply meant to be this way? Thank you in advance!
Posted by RMargrie. Answered on 19th Jul 2015 at 12.00Read The Answer
I made the Broccoli And Stilton Soup but it was so runny that the pieces of chilli just sank to the bottom of the bowl. I followed the recipe to the letter. Is the liquid quantity correct at 1250ml? Though must say that it tasted pretty good!
Posted by Sue Hamstead. Answered on 18th Jul 2015 at 12.00Read The Answer
Hi! I've made the Nutella Cake, it was rising really well in the oven but when I took it out it collapsed. I tried it twice but still had the same problem, what did I do wrong?
I made the wonderful Nutella Cake but since I'm non alcoholic I didn't add the rum. The taste was very good and rose well at first when baking but fell flat after a while. I don't know what went wrong! I love Nigella's shows and recipes.
Posted by Nats786. Answered on 17th Jul 2015 at 12.00Read The Answer
I made the Red Velvet Cupcakes and didn't have any vinegar so I used lemon juice instead, but everytime I make these my cakes goes an off blue tone. Please help. I am using red food colouring from the UK and made buttermilk using lemon. The second time I used the the foreign equivalent called Ariyan here in Bulgaria, which is soured milk/yogurt. Whatever is going wrong?
Posted by Tea room. Answered on 16th Jul 2015 at 12.00Read The Answer
Dear Team Nigella, how do you juice your pomegranates? Where I'm from we had special pomegranate juicers which are very different from normal juicers. Thanks.
Posted by kiska. Answered on 15th Jul 2015 at 12.00Read The Answer
I cannot get double cream in Spain to make a ganache. Is there anything else I can use?
Can you help me? When making milk chocolate ganache is it the amount of cocoa solids (%) or milk solids that determines the amount of cream I use?
Posted by Magkennedy. Answered on 14th Jul 2015 at 12.00Read The Answer
I would like to make Nigella's Chocolate Sheet Cake, but I must make it 36 hours before a party. Will it still look and taste delicious?
Posted by petaldust. Answered on 13th Jul 2015 at 12.00Read The Answer
I would like to make this dish for a friend whose child is ill. This means I will cook it on one day and bring the dish over the day after. What do you advise me to do - how can she heat it up without making the dish extra dry? Should I shorten my cooking time so she can finish the dish in her oven? Thank you!
Posted by happycookkarin. Answered on 12th Jul 2015 at 12.00Read The Answer