Can I use a Bundt cake pan instead of a loaf tin for the Marzipan Loaf Cake recipe?
Nigella's Marzipan Loaf Cake (from COOK, EAT, REPEAT) is an almond-flavoured cake that is made with marzipan or almond paste. It is very moist and is delicious either with a cup of tea or as a pudding cake.
The cake is baked in a 450g (1-pound) loaf pan. These pans can vary a little in dimenions but usually have a capacity of 1 litre (4 cups) to 1.5 litres (6 cups). The smallest bundt pans we know of have a capacity of 750ml (3 cups), which is too small, and then the next size up is 1.5 litres (6 cups), which may work but the cake could be a little squat. The baking time will be shorter because of the hole in the centre of the bundt. However, our main concern would be that as the cake is quite moist it will stick to any ridges of a bundt pan, even with rigorous greasing of the pan. And this could be a particular problem if you use a gluten-free flour. The loaf pan is lined with baking parchment (parchment paper) to make sure that the cake releases easily and it is not possible to do this with a bundt pan. So whilst it may be possible to use a bundt pan, our preference would be to stick with a lined loaf pan.