Yogurt Pot Cake Too Dry

Our answer

Nigella's Yogurt Pot Cake (from Nigellissima) is normally baked in a ring (savarin) mould but it can be baked in a 22cm (9-inch) springform pan. It is not clear which pan you may have used but a ring mould is best as the heat can penetrate quickly and the cake should be cooked after 35 minutes. Usually the cake is very moist so over baking does appear to be the problem. If the edge of the cake is shrinking away from the sides of the mould then the cake is done, even if a skewer is coming out with damp crumbs on it (as long as it is not uncooked batter). If you have a fan oven then the adjustment of temeprature sounds correct, though you should always refer to your oven handbook for specific details. A fan oven should have fairly even heat throughout, but try to use a centre shelf for baking cakes. Finally make sure the oven is properly preheated before you make the cake.

If you used a springform pan then Nigella does mention that it should be 22-23cm (9 inches) in diameter as a smaller pan will make it difficult for the cake to bake evenly. If you have used a smaller pan then the cake would take longer to cook through to the centre, which would make the outsides of the cake slightly dry.