Log in Register

Follow Nigella on: Facebook Twitter Vimeo Pinterest

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!

Submit your query

Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Keeping Snow Topped Spice/Chocolate Xmas cakes

    Could you give me an idea of how well Nigella's Snow Topped Spice Cake (Domestic Goddess, p253) keeps? I was thinking of making this in place of a Christmas cake this year, but I am wondering if this is the sort of confection that needs to be whipped up at the last moment? Many thanks for any advice! 

    l will be making Nigella's Chocolate Christmas Cake (Christmas, p180) for Christmas and l was wondering whether if l make it earlier can it be frozen. And if that is possible how should l deal with it when l pull it out

    From the nigella team:

    The Snow-Topped Spice Cake contains ground almonds (almond meal) so will be fairly moist and the cake itself should keep for 7 to 10 days in an airtight container in a cool place. It can also be made in advance and frozen (undecorated). If you are freezing the cake then wait until it has cooled completely and wrap it tightly in 2-3 layers of clingfilm (plastic wrap), making sure there are no gaps anywhere, followed by a double layer of foil. Freeze for up to 3 months. To thaw the cake unwrap it and defrost at room teperature for about 4 hours. 

    However we would suggest that the icing is only added the night before you serve the cake. As the cake is moist the icing will soften over time so we would suggest that you make the icing as thick as possible.

    The Chocolate Christmas Cake can also be made up to 3 months in advance and frozen (undecorated), tightly wrapped as for the Spice Cake above. Defrost the cake overnight at room temperature then unwrap and decorate. The cake can also be made 2-3 weeks in advance and stored in a cool place, tightly wrapped in a double layer of greaseproof paper or baking parchment (parchment paper) and a double layer of foil.

Need some help in the kitchen?

Ask Nigella

Submit your query

QUERIES ARCHIVE

Remember you can use the search bar to delve through our Kitchen Queries archives.