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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!

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  • Damp Lemon And Almond Cake

    I have made Nigella's Damp Lemon and Almond Cake and I was just wondering if it will it still be good for a coffee morning in 2 day's time? I have double wrapped it in tin foil.

    From the nigella team:

    Nigella's Damp Lemon And Almond Cake (from Domestic Goddess) is a particularly good cake to keep as the ground almonds (almond meal) in the cake make it particularly moist and give it better keeping qualities. Nigella mentions in the introduction to the recipe that this cake is actually better if it is left for a couple of days before eating.

    Wrapping the cake in a double layer of foil is a good way to keep it, or a double layer of clingfilm and an airtight tin would also be a good way of storing it. The cake, once wrapped, should also be put in a cool, dry place as a warm, moist environment can encourage the development of mould in moister cakes. After cutting, re-wrap the cake tightly in foil or store it in an airtight container. The cake itself should keep for 7 to 9 days in total. The cake can also be frozen for up to 3 months. Wrap the cake in a double layer of clingfilm and a layer of foil before freezing. To thaw the cake unwrap it and put it on a wire rack, then let it thaw at room temperature for 2-3 hours. Once the cake has thawed, store it as above.

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