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I would like to know what size yogurt pot was used for the Yogurt Pot Cake in the recent episode of Nigellissima? I'm in Australia and the individual tubs vary in size from 100ml to 200ml. I have made the cake with, sadly, not great success. I feel I used too small a yogurt tub. I was worried about using the larger one as 2 tubs of sugar looks quite a lot. The cake rose and then collapsed and was wet. Maybe I didn't cook it long enough but it seemed done. Anyway, I was just wondering if you would be able to clarify as it looked like a lovely recipe and so simple. Also what is the final eating consistency of the cake meant to be - is it spongy or more dense? Thanks for your great show and continued love of food. Jo.
Posted by josephinestar. Answered on 27th Feb 2013 at 12.00
The Yogurt Pot Cake, or Ciambella, is made using a 150ml pot of plain yogurt. The recipe appears in the book Nigellissima on p185 and as well as the pot measuring method the book gives the weights of the individual ingredients, in case you would rather use measuring scales.
As the recipe uses a yogurt pot to measure most of the ingredients then the ratio of ingredients will remain the same, except for the eggs as this is fixed at 3 eggs. So if you used a very small yogurt pot (for example 100mls) then it is likely that there would be too much egg in the batter and the cake will be a little too wet and likely to shrink back as it cools. Conversely, if you use a pot that is too big then the cake could be slightly dry and may not rise much.
The cake has a moist texture which is slightly denser than a regular Victoria sponge. It is similar in texture to a Madiera cake or a pound cake. This is beacause the cake is made without any chemical leaveners, instead the air in the whisked egg whites causes the cake to rise.
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