Flour In Yogurt Pot Cake

Our answer

Nigella's Yogurt Pot Cake (from NIGELLISSIMA) uses a combination of plain flour and cornflour (corn starch). The cornflour does not contain any gluten so it helps to give the cake a very soft, light texture and a tender crumb, even though the cake does not contain any chemical rasising agents such as baking powder. Cornflour is also widely available and inexpensive.

The cake has its origins in Italy and there potato starch is often used instead of cornflour. Rice flour is also gluten free and we suspect would be an alternative and would be used in the same quantity. However in our experience rice flour can sometimes be slightly gritty, particularly brown rice flour, so try to buy one that is "superfine" or "twice milled". We would also mention that as we have not tried this cake with rice flour, we regret that we are unable to guarantee the results.