What type of yogurt for the Yogurt Pot Cake recipe? All I ever have around the house is non-fat. Will that work, or should I get some full fat type?
Nigella's Yogurt Pot Cake (from NIGELLISSIMA) is Nigella's version of a traditional Italian cake called ciambella. The measurements are based on a 150ml (6-ounce/2/3 cup) yogurt pot. The yogurt used is an unsweetened (plain) yogurt and usually this would be a full fat (whole milk) yogurt.
Whole milk yogurt has a fat content of around 3%, so the actual amount of fat added to the cake from the yogurt is very low (about 4.5g or 1 teaspoon). This leads us to suspect that you could use a fat-free (non-fat) plain yogurt for the cake, though the cake may stale slightly more quickly with a lower level of fat. However our preference would be, if possible, to use full-fat yogurt and as we have not tried the cake with fat-free yogurt we are unable to guarantee the results. You may also like to try Nigella's Spruced-Up Vanilla Cake, which uses fat-free yogurt.