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Baking Yogurt Pot Cake

Asked by feemc. Answered on 27th June 2021

Full question

I've tried baking the Yogurt Pot Cake twice now. I've followed the recipe suggestions to the letter and it still doesn't cook properly inside. The outside appears nicely browned but it's uncooked inside. What am I doing wrong? Thank you.

Yogurt Pot Cake
Photo by Petrina Tinslay
Yogurt Pot Cake
By Nigella
  • 14
  • 2

Our answer

Nigella's Yogurt Pot Cake (from NIGELLISSIMA) is baked in a ring mould tin (sometimes called a savarin tin). The Italian name for the cake, "ciambella", means "ring" and refers to the shape of the cake. Because the tin is a ring shape, with a hole in the centre, the hot air should circulate quite freely around the tin and the cake should bake fairly evenly.

If the cake is brown on the outside and undercooked in the centre, it is usually an indication that the oven temperature is too high. Nigella's recipes are tested in a conventional oven, though recipes give a fan oven setting for convenience. As models vary, sometimes the adjustment can be different and some fan ovens cook more quickly even after adjusting the temperature. So if you have a fan oven, it may help to reduce the oven temperature by another 10°C and possibly allow a few minutes extra baking time. If using a conventional oven, make sure that the cake is on the middle shelf and it may also help to check the oven temperature with an oven thermometer as the oven may be running slightly hot.

Bara Brith

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