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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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  • Ground Almond Flour

    Lots of cake receipes say to use this along with normal flour but I don't like almonds! Will using it make the the cake taste of almonds? Thanks, Beccy

    From the nigella team:

    Ground almonds, also known as almond flour or almond meal, are usually added to cake mixtures to give a moist cake that is likely to keep for slightly longer than a normal sponge cake (though as they are moist they need to be kept in a cool, dry place). They are also sometimes used in gluten free cooking, along with a gluten free flour such as maize or polenta. 

    Cakes made with ground almonds will be denser and more crumbly than all flour cakes and may have a mild almond flavour, but quite frequently they are flavoured with citrus or other strong flavours so the almond flavour may not be that noticeable. If you are not sure then may we suggest you try the Lemon Polenta Cake in Kitchen (p272). This is flavoured with lemon zest and has a lemon syrup so has very little almond flavour and it is a good cake to try if you are worried about the almond flavour.

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