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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

  • Yogurt Pot Cake Too Dry

    Hi, I made the Yogurt Pot Cake and it was lovely but it was very dry. I wondered what I did wrong? Can you help please? I have a fan oven and it was at 160c and it took 45 mins for the cake to bake. I checked it at 30 mins but it was still soggy on a metal skewer, so I put it back in for 5 mins (the same) then another 5 mins and finally it was done. Any suggestions?

    From the nigella team:

    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.

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