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Kitchen Queries

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!

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Latest Queries

  • Clementine Cake Queries

    Hello Nigella Team! I was making the Clementine Cake and having just finished blitzing boiled fruit in food processor. I am using mandarins and have tasted the skin and fruit before going ahead and it is extremely bitter, sour and inedible. The mandarins were frozen for a week and then defrosted in the fridge for 1 day (not sure if this would affect them). Is this ok? Thank you for your help!

    From the nigella team:

    Nigella's Clementine Cake (from How To Eat and on the Nigella website) uses whole clementines that have been boiled until soft. Any citrus fruit has flavour in the zest and flesh/juice, but the white pith will always be bitter. The pith in the cooked fruit pulp will make it taste a little bitter but this will be offset once the sugar is added. We don't think that freezing the clementines would have much effect on the taste, freezing usually affects the texture of the fruits.

    The Clementine Cake will freeze very well. Once the cake is cold we suggest wrapping it tightly in a double layer of clingfilm (plastic wrap) and a double layer of foil, then storing it in the freezer for up to 3 months. To thaw the cake, unwrap it and put it on a wire rack. It should take 4 to 5 hours to thaw at room temperature. After the cake has thawed, store it in an airtight container in a cool place.    

    Does the Clementine Cake freeze? Thanks, Andrea.

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