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Yogurt Pot Cake

Asked by craig74. Answered on 28th August 2013

Full question

I would like to make Nigella's Yogurt Pot Cake. The recipe, as written in the Nigellissima book, calls for "plain" yogurt. However, when I watch Nigella make it on the DVD (yes, I have both!) the yogurt appears creamier, along the lines of "Greek Style" yogurt. While I concede that an Italian recipe is unlikely to call for Greek yogurt, I was hoping for clarification, to take into account any variations between countries. I am living in Australia. Thank you very much for your help.

Our answer

The Yogurt Pot Cake (from Nigellissima) is made with plain (i.e. unflavoured, unsweetened) yogurt. Our preference would be to use a full fat/whole milk yogurt. If you are unsure then check the nutritional information on the packaging. Full fat yogurt should have a fat content of somewhere between 3.3% and 4%. If this is not available then you could use reduced fat yogurt which has a fat content of 2%, but we would tend to avoid using the fat-free/non-fat (0% fat) variety.

Greek yogurt is strained so is thicker and has a slightly higher fat content. Again if this is the only option available then it would be possible to use this yogurt too (or the 2% fat version), but stir it thoroughly first. Also some yogurts have a "set" texture and again these can be used but we would advise stirring it thoroughly first and again avoiding the fat-free versions.

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