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

  • Passover - Chocolate Orange Cake/Apple Almond Cake

    Hi, I am making the Chocolate Orange Cake from Feast for Passover. What type of thin skinned oranges do you recommend that I can find in the US? Thanks, Joanlinda

    Is it possible to freeze the Apple and Almond Cake from the Passover section of Feast? Gabrab18

    From the nigella team:

    Most oranges sold in supermarkets in the UK and the US are either Navel or Valencia oranges. Navel oranges have the "belly button" mark at one end and are usually available from November through to May. The Valencia ones are thinner skinned and tend to be available February through to October. But supermarkets will rarely label oranges by type and we suggest that the best course of action is to have a check through the oranges on sale in your local stores to try and find ones which are thinner skinned (this is easy to spot as the orange is usually slightly softer with a smoother skin). If you can only find the thicker skinned type then the  recipe should still work but you may need to simmer the oranges for slightly longer to make sure they are soft all of the way through.

    We would like to highlight that this cake contains baking powder and bicarbonate of soda (baking soda) which some people may consider unsuitable for Passover. Also if using baking powder or icing sugar (confectioners' sugar) do check the ingredients as some brands contain cornflour (cornstarch) and would not be considered Kosher for Passover.

    The Apple and Almond Cake will freeze well for up to 3 months. Once it is cold wrap it tightly in a double layer of clingfilm (plastic wrap) and a layer of foil. Thaw overnight at room temperature.

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.