Boston Cream Pie

This is not a pie at all but a cake ... . ...and for some reason the addition of chocolate brought the word 'cream' into play. - Nigella Lawson

Yes, this is a cake. And it doesn't have cream in it (well, not really). But it does have chocolate, and it does have a custardy filling. And it's a layer cake. What more could you want?

The verdict: It's pretty good in the eating, although the construction failure left me disappointed. The picture in the book shows a very thick, very yellow custardy filling, with thick chocolate ganache just oozing slightly over the side of the cake.

Yeah, my version didn't quite go like that. I guess I didn't cook the creme patissiere filling enough, and even though I was rocking on the chocolate ganache making to 'Born Slippy' by Underworld, I probably didn't beat it enough either. Hence the filling and icing ran right off the cake onto the cake plate. And the table. Sigh. It still tasted good!

Unusual or substituted ingredients: Just Nigella's usual fat-free fare of double cream, milk, chocolate, eggs, sugar and butter (and a few other bits and pieces. Nigella uses her victoria sponge recipe for the cake bit. Who knows if this is traditional, but it works fine - a fairly plain solid-ish cake is probably best I suspect.
Special utensils or cookware: I made the Victoria sponge part using the food processor - last time I made it I did it the traditional way, but I figured I'd try the magimix this time.

That might explain why the cakes turned out somewhat flatter than I would have liked?

Repeatability: This cake is pretty fussy to make - you have to do the cakes, then the custardy bit (creme patissiere) and then the chocolate ganache - the ganache part is done in a saucepan, using an electric hand mixer - optional is the grooving part described above - and so it does require you to set aside some time for the baking etc, and then the construction. But it's an impressive looking thing (or at least, it would be if the filling didn't all run out) and so is a good choice for impressing non-baking guests!

Sauciness: C'mon, anything with chocolate ganache (with plenty left over) is bound to be a bit saucy!

Overall pleasure level: Hmm, 6.5 out of 10 for this. Would have scored higher but for my disappointment after the construction phase.

Autumnal Birthday Cake

That's a benefit of using this as a birthday cake: you can allow yourself a little ironic leeway - Nigella Lawson

I'm not entirely sure it was ironic that I made this cake for a friend who's birthday is February 29, and who turned 41 this year - I did joke that it was entirely appropriate that I was making him an autumnal cake as he entered the autumn of his years at the junction of summer and autumn!

The verdict: With a cake that uses almost half a litre of maple syrup (in the cake and the icing) I'm not sure why I was so surprised when it tasted almost like pancakes!

Unusual or substituted ingredients: Well, I've mentioned the maple syrup already - quite expensive it makes it too, if you use the real stuff (at least here in Australia!) - but definitely worth it, I think - I'm always a bit suspicious of things like "maple flavoured syrup".

Special utensils or cookware: Nothing special required, if you are a baker and have the required tins! It did have an unusual method (well, at least, one I've never used before) to make the icing. It uses egg whites, maple syrup, sugar and a few other bits and pieces - which is beaten with an electric hand mixer in a glass bowl over a saucepan of boiling water, until it thickens like meringue. It was quite amazing to watch the mixture change from a browny syrup into fluffy white meringue!

Repeatability: I've been wanting to make this cake for a while but kept putting it off because it looked a bit fussy and time-consuming - but it's not really that bad at all - I mean, it's clearly not the quickest cake, having to do the cakes and then the icing, but for such an impressive looking cake, it's worth it!

Sauciness: Definitely! Especially the yumbo icing. I really was amazed at the flavour of this cake. And really moist too - very good cake, definitely something a bit different!

Overall pleasure level: I give this an 8.5 - moist delicious autumny goodness!

Banana Bread

This is the first recipe anyone hesitant about baking should try: it's fabulously easy and fills the kitchen with that aromatic fug which is the natural atmospheric setting for the domestic goddess - Nigella Lawson


OMG I can't believe I haven't baked anything for the blog for over 6 months! - RoseRed

The verdict: Yes, it really is a very good banana bread - I just finished the last piece today, a week after making it, and it was still moist and deliciously banana-y. I've been, somewhat indulgently, eating it for breakfast, but it would be the perfect morning or afternoon tea cake - because it is very cake-y, not so much with the bread-y.
Unusual or substituted ingredients: I'm not sure I've had a banana bread with sultanas in it before - I almost didn't use them, but decided I would, since how would I know if it was a good idea unless I tried it? And it was a good idea, as was the idea to heat the sultanas in a small amount of rum before adding them to the mix - it's barely discernable in the end product, but it just adds that certain something. You could, of course, leave out the sultanas and/or the alcohol if you wanted and I'm sure it would still be an excellent banana bread.

Special utensils or cookware: None at all. I used a silicone loaf pan (love my lovely tupperware) and it came out very cleanly, I suspect it would do the same in a regular loaf pan.


Nigella does ask you, in the method, to combine the dry ingredients (flour, baking powder, bicarb soda and salt) in a bowl and combine it with a wooden spoon or your hands. You then mix the combined dry ingredients into the buter/sugar/egg/banana mix. While I did this, to be honest I can't see the point of combining it in a separate bowl. Next time, I'll just put them all in a sifter and sift them into the wet ingredients. Nigella doesn't say to sift the flour, and there may be a reason for this, but it seems to be a much easier way of achieving a similar outcome!!


(Also, a word of warning and reassurance - the wet mix - butter, sugar, eggs, banana - looks a whole lot like ... erm ... curdled vomit (sorry!) while you are mixing it. But once you add the flour, it looks just like a regular cake mix - so don't think you've done something wrong if it looks a bit off initially, ok!)

Repeatability: I would definitely make this again. I always seem to have overripe bananas, and this is a great recipe for using them up. Like all banana cake/bread recipes, there is an indication of the number or weight of ripe bananas you should use - me, I just use what I've got (as long as it isn't a ridiculously different number) - I don't worry if it is one more or one less banana, it all seems to work out in the end.
Sauciness: Sticky and moist and delicious!

Overall pleasure level: I give this 8.5 out of 10. I do love a banana recipe, especially one that keeps so well. Yum.

Key Lime Pie

The sourness of the limes sets off its temple-aching sugariness - Nigella Lawson

The verdict: This is a good pie. In a way, it's not so much a pie as a base with some light, fluffy filling that is the most unfilling pie filling I've ever had. Confused? Sorry. I was at first too - really, I was expecting the kind of creamy, citrus-intense filling you get in a lime (or lemon) tart. Even though I read the recipe and saw that you are to whisk egg whites, it didn't quite sink in. The results are good though.

Unusual or substituted ingredients: None. Lime, biscuits, eggs, sugar. Oh, that said, Nigella herself talks in the intro to the recipe about the fact that you probably won't be able to find key limes and that maybe you can get key lime juice but she just uses regular limes. So it's not so much a key lime pie, as a wannabe key lime pie. Never mind.


Special utensils or cookware: You'll need a springform tin and some way to crush the biscuits for the base. I did it all in the food processor then pressed the crumbs into the foil lined tin with the bottom of a container as above. I must say, it was inspired of me to think of lining the tin. She didn't say to do it but I did it because my tin is showing signs of age. It's a very soft, floppy pie, the foil helped it not fall apart completely once it's done.


Repeatability: I'd do this again quite happily but I'd do some things differently. I think I'd cook it longer and I'd aim to do more accurately what she says, which is to make sure the base goes up the side of the tin a bit more. It's a floppy filling - it needs support.

It comes out of the oven having risen like a souffle, but then it sinks down a little. Nigella says this is how it should be. I rather liked the uneven, golden rise on mine!


Sauciness: Very saucy, if, like me, you have a husband who is made infinitely happy by the promise and subsequent cooking of a lime flavoured dessert!

Overall pleasure level: Vastly pleasurable. It's easy to throw together (even with the whisking of egg whites, which is not something I'm thrilled about generally speaking). High pleasure for minimum effort really. We gave it a 7.5 out of ten, because really, it has to be made again and probably even again and again to be perfected.

Butterscotch Layer Cake

This is the sort of cake that people call 'very rich' but then go on to have three slices with languorous ease - Nigella Lawson



The verdict: This is, hands down, one of the best cakes I've ever had the pleasure to make. It was great fun, taught me a thing or two and turned out perfectly. You can't ask for more.

Unusual or substituted ingredients: For this cake, you need to make caramel before you even start the cake. Not being much of a confectioner, this presented a challenge for me.



I was a bit nervous and in fact ruined the first batch. All that boiling sugar syrup turns to burnt caramel in an instant. Despite Nigella warning that caramel is meant to burn, I don't think she meant this much.


I made it again, and the second time, it was the warm, golden brown you expect. You put that aside and get on with the cake which is one of those lovely 'blitz everything' recipes that I love Nigella for.

She asked for Golden Caster Sugar and I finally figured out that in Australia, CSR produce 'Raw Caster Sugar' which I'm reliably informed is the just the thing. It, along with the brown sugar (she asked for light muscvado) gives the cake a lovely, not overly cloying richness.



The caramel is later mixed with 400g of cream cheese which sounded really, really odd to me but then I'm not technically a caramel lover so I was open to whatever she said to do, even if it did sound odd. Blended together, it makes the most delicious icing and filling.

Special utensils or cookware: I finally got to use the sponge tins I bought a long time ago. That's the only thing, really, that you'll need to get if you don't have some already. The rest is standard.



Repeatability: After a string of Nigella failures, which I haven't documented here because, well, I'm not keen on dwelling on such things, I was beginning to lose faith, but this cake is about as good as it gets. I just loved it. I made it for my husband's 40th birthday - he requested it after we spent a while leafing through books, and it delivered. Make it. It's fabulous.

Sauciness: So delightfully rich, so beautiful to look at - you can't beat it. Decadent and saucy!



Overall pleasure level:

If the amount of times I told the story of this cake at work today is any indication, it's got a high pleasure rating from me. I loved looking at it; I loved eating it; I loved serving it. Loads of pleasure to be had from this special treat. I'm giving it 9 out of ten for all round greatness.

Torta alla Gianduia

Welcome to our newest Mouthfuls of Heaven team member, Georgie! We're thrilled to have her helping us out, sharing the Nigella love!
Bells and RoseRed.


"Anything that has a whole jar of Nutella in it is already a winner in my book" - Rose Red




Or, if you're from the more working-class neck of the woods, Nutella Cake.


The verdict: A winner indeed. Despite some mistreatment in the form of my temperamental oven, this cake was moist but firm, rich and importantly, chocolatey. Definitely on my make-again list.



Unusual or substituted ingredients: I made the recipe to spec, including a 400g jar of chocolate-hazelnut spread, ground hazelnuts and quite a bit of dark chocolate. Double cream for the ganache topping. All readily available, but not often in my pantry.



Oh, and Frangelico liquer, both in the cake and the ganche topping. Nigella suggests substituing with rum or similar; easily done, depending on preference and availability, I think.


Special utensils or cookware: None. Baked in a springform tin.


Repeatability: Certainly. Go the whole hog with the toasted hazelnuts on top for a special occasion, or just the ganache, or even your regular choccy butter icing with a dash of liquer for everyday. It's a lovely dense, moist cake (being all nuts and no flour), so would keep rather well for several days.


I did break the cardinal rule here though: I didnt read the recipe all the way through. Cooking instructions are for 40 minutes at 180oC, "until the sides come away from the pan"; after that time, it was still very moist in the centre. Yes, the sides had come away, but it was pretty wet in there still. So I gave it another 15 minutes (with 5 minute-ly checks).



If I had kept reading, to the part where Nigella says " unmould the cooled carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece." I may have twigged that the cake is supposed to be fairly moist.

Sauciness: Oh yes, very high. Not only are there good bowls to lick, plus an empty Nutella jar, this combine two of my favourites, chocolate and hazelnuts.

Overall pleasure level: Very good indeed. This was given an very solid 9 by those who partook. Bumped up to a 9.5 with double cream on the side. Yeah, baby!

Apple and Walnut Cake

The cake is lovely, but in an unfancy 'cucina rustica' kind of a way - Nigella Lawson

I've always thought that you can't go wrong with an apple cake (or any kind of apple dessert) - and this cake proves it.

The verdict: This is one great cake. I was a bit worried about it during the making of it, for a whole range of reasons, but it turned out so well, in so many ways!Unusual or substituted ingredients: Nigella warns that walnut oil is expensive - in fact, she says not to buy it specially for the cake, and suggests using olive oil instead - which is exactly what I did! I also did not use the walnuts, as I'm not a huge fan of them. So I guess it's really just an apple cake - although it's not "just" an apple cake! Nigella also specifies using Cox apples. I just used what I had in the fruit bowl - 2 pink ladies and a granny smith. And I think I forgot to put in the cinnamon (whoops!)
Special utensils or cookware: Nothing special except for a 20cm springform tin - which of course I don't have! I've used bigger tins before and the cake hasn't quite worked, so I used my old faithful ring tin instead - and hoped like heck the cake wouldn't stick - I made sure I greased and floured the tin thoroughly! And it worked (phew!)
Repeatability: Oh I would definitely make this cake again - it was a highly successful cake, made for a work morning tea - and it keeps so well, it was also afternoon tea, and then morning tea again the next day. I'm sure it would keep for 3-5 days in cool weather!
Sauciness: I possibly used a bit too much apple - because when I mixed the apples in with the rest of the cake mix, it didn't seem to mix too well - the apple was hardly even coated. Nigella says the mix will be "stiff" but this was ridiculous!! Fortunately it settled, and expanded, nicely when cooked!
Overall pleasure level: This was fabulous, appley, with just a hint of rum and a very nice, moist texture - 8/10 for me!