Full question
I love Nigella's recipes for Choc Olive Oil Cake, Clementine Cake etc. and everything related to almond flour, but want to make them to fit a 4-inch springform cake tin. There is only 2 of us at home I don't want to make a full size cake. I would like to know how to proportion the ingredients to fit a 4-inch pan.
Our answer
Nigella's gluten-free cakes made with ground almonds (almond flour), such as the Chocolate Olive Oil Cake and Clementine Cake are always popular. These cakes are made in 20cm (8-inch) springform pans. Unfortunately scaling cakes up and down can be quite tricky and although scaling charts suggest that a 10cm (4-inch) pan only needs 1/4 of the batter of a 20cm pan, we have not tried this so are unable to advise on the quantities needed.
However, we would mention that these cakes all freeze well and you can freeze individual slices of the cakes if there are only two people. Wrap the slices of cake individually in food wrap and put them in a resealable container. Freeze for up to one month. To thaw, unwrap as many slices as you want and and leave them on a plate at room temperature for about one hour.
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