Butter And Sour Cream For Yogurt Pot Cake

Our answer

Nigella's Yogurt Pot Cake (from NIGELLISSIMA) is her version of the Italian "Ciambella" cake. The measurements can be made with a yogurt pot rather than scales and the recipe itself is quite a forgiving one. We suspect that you could use sour cream as an alternative to yogurt if that is all that is in your fridge. The sour cream has a higher fat content than yogurt, but for this particular recipe we do not think it will make that much difference.

We also suspect that it is possible to use melted and cooled butter instead of the oil. The cake was originally a frugal recipe so would use oil rather than butter and we would prefer to use a flavourless vegetable oil if at all possible. In theory the weight of butter to make the equivalent of 150ml oil would be approximately 140g, but we would suggest using 150g butter as the fat content in butter is lower than oil (butter is only around 80% butter fat). However we would mention that as we have not tried this cake with the alternative ingredients, we are unable to guarantee the results.