I made the Yogurt Pot Cake using cold-pressed rapeseed oil. The taste is a bit strong but love the cake otherwise, so what type of oil should I use in future? Definitely want to try again.
Nigella's Yogurt Pot Cake (from NIGELLISSIMA) is a version of the Italian favourite, Ciambella. It is easy to make as all of the ingredients are measured in the pot or container that the yogurt comes in. The recipe uses vegetable oil rather than butter.
Generally, when vegetable oil is listed as an ingredient it should be a flavourless vegetable oil. Cold-pressed rapeseed oil tends to have a strong, peppery taste and whilst this is wonderful in some dishes, it is not ideal for cakes as it can overwhelm the more delicate flavour of the vanilla. Similarly, extra-virgin olive oil can also be a little too assertive. For preference we would opt for sunflower oil, but corn or groundnut (peanut) oils are also suitable. If using rapeseed oil then expeller-pressed rapeseed oil (canola oil) is flavourless. Safflower oil could also be used, though it tends to be more expensive.