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Flour And Cornflour In Yogurt Pot Cake

Asked by aplihs. Answered on 13th August 2016

Full question

I saw the Yogurt Pot Cake recipe on TV and it didn't mention the flour, only the cornflour. Is it really necessary, or can I avoid it? Thank you so much!

Our answer

Nigella's Yogurt Pot Cake (from NIGELLISSIMA) uses a combination of both plain (all-purpose) flour and cornflour (cornstarch). The cornflour helps to give the cake a slightly more tender texture and fine crumb as it does not contain any gluten, which can make cakes too chewy and not melt-in-the-mouth. Potato starch can be used instead of cornflour as this also does not contain gluten.

Unfortunately you do need the combination of the two types of flour. Cornflour and potato starch absorb a lot more liquid than regular flour and if you use only cornflour or potato starch then the cake will have quite a solid texture and be unpleasant to eat. The full recipe is available on the website by clicking on the recipe link above.

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