My batter for Nigella's Pear, Pistachio And Rose Cake was very runny. Is that how it’s supposed to be?
Nigella's Pear, Pistachio And Rose Cake (from AT MY TABLE) is a moist and fragrant flourless cake. It is made by pureeing uncooked pears with the other cake ingredients and this does give a softer, looser batter than for a regular sponge cake, though it should not be very liquid. It is this batter that helps the cake to stay very moist after baking. Make sure that you use 3 medium-sized pears (they should weigh aproximately 450g/1 pound before they have the cores removed) and they should not be too ripe as very ripe pears will be soft and will become very liquid more easily.
As the batter is slightly loose you should make sure that your springform pan has a tightly fitting base so that the batter does not seep out during cooking. If you are worried then put a baking sheet on the oven shelf below the springform pan and this should catch any stray drips. Avoid placing the springform pan directly onto a baking sheet as this can cause the bottom of the cake to brown too quickly.