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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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Dear Nigella Team, I recently made Nigella's coffee cake but I was out of instant of espresso so I used Camp coffee essence and it curdled. Is this normal? The cake batter curdled and so did the icing. Thanks, Jack
Posted by jack2k6. Answered on 20th Apr 2012 at 12.00Read The Answer
Hello. The recipe for Almond and Apple cake looks wonderful, but I'm not sure that I can find caster/superfine sugar in my area. What can I substitute? Thanks!
Posted by hinchcliffe. Answered on 19th Apr 2012 at 12.00Read The Answer
I made Nigella's Old Fashioned Chocolate Cake from Feast (p269). When I checked the cake after 35 minutes of baking, there was a crack in the top and when I put the skewer into the centre it and it came out sticky, but in other parts of the cake the skewer came out perfectly clean. It seemed well baked on the whole. I let it cool under a cold fan. But the cake was very delicate, it was beaking up when I was shifting it from wire rack to plate. And after icing, when I cut it with a knife, again it was breaking into pieces. Taste wise it was very nice, soft, melting and moist. Everyone liked it. I didn't bake the cake in two separate tins, just in one tin and then cut it into halves using a thread. I baked it in a microwave convection oven. And I didn't have sour cream so I put the same quantity of single cream (thick straight from the fridge) and added some lemon juice to it. Why was the cake so fragile? Also what is the best substitute for sour cream here in Pakistan? Nazish.
Posted by Nazish. Answered on 18th Apr 2012 at 12.00Read The Answer
Hello Nigella Team! In my country is hard to find "almond meal" so I wondered if I can make it from whole almonds? Do I just grind them? Thanks!
Posted by lsalasw. Answered on 17th Apr 2012 at 12.00Read The Answer
Hi! I recently got into baking and have been trying out recipes in my microwave, which doubles as an oven. Now I want to buy an actual oven just for baking (not the microwave kind) and I have gone through a lot of web sites but I am unable to decide whether to go for a traditional oven or a convection oven. Which is better for baking? Please help!
What is the difference between a fan oven and a fan assisted oven?
Posted by deepshika. Answered on 16th Apr 2012 at 12.00Read The Answer
I am making 150 cupcakes for a wedding on June 9th (50 white chocolate, 50 carrot and 50 dulce de leche). How early could I make them and will they freeze OK?
Posted by mama1957. Answered on 15th Apr 2012 at 12.00Read The Answer
In some recipes, the use of cardamon pods is required. In general these recipes don't specify which type (green or black) to use. So which one do I use when not specified in recipes?
Posted by gigi3112. Answered on 14th Apr 2012 at 12.00Read The Answer
Hi. I've made the Roxanne's Millionaire's Shortbreads from Domestic Goddess (p240) about 4 times in the last few weeks and they're delicious. But today my caramel has turned out very grainy and I don't know why. Please can you help me - I used the correct ingredients and I stirred the mixture every minute - but obviously something wasn't quite right. Thanks
Posted by FayeEdwards. Answered on 13th Apr 2012 at 12.00Read The Answer