Can I Make A Larger Clementine Cake?

Our answer

Nigella's Clemetine Cake (from HOW TO EAT) is a moist gluten-free cake that is made with whole cooked clementines. It is baked in a 20cm (8-inch) springform pan.

When going from a 20cm to a 25cm (10-inch) round pan you would increase the ingredients quantity by 1.5 times. This should be fairly straightforward for the ingredients list. However, baking could be a little more tricky as the cake batter is fairly loose and the baking time is already fairly long at 1 hour. Even with this time there is a risk that the top of the cake becomes too dark, so with a larger cake the risk increases that the top and edges of the cake will become too dark before the centre is properly cooked. Therefore, it is not the ideal cake to make in a larger format. But if you have to make a larger version then the oven temperature needs to be reduced so that the cake bakes more slowly and evenly. We would guess at an oven temperature of 170C/150C Fan/325F and a baking time of about 90 minutes, but you would just need to keep and eye on the cake and cover the top with foil if it is colouring too much. We would also warn that we have not tried the cake in a larger size, so are unable to guarantee the results.