Can I Make The Clementine Cake In A Loaf Tin?

Our answer

Nigella's Clementine Cake (from HOW TO EAT) is a flourless cake that is made from whole cooked clemetines, eggs, almonds and sugar. The cake is baked in a 20cm (8-inch) springform pan.

A 2-lb loaf pan would be large enough to hold the cake batter. However, the shape of a loaf pan means that the baking time for loaf cakes is much longer than for round cakes. And as the cake batter is quite liquid, it is likely that the baking time will be quite long and this increases the risk that the top of the cake will burn. We could suggest reducing the oven temperature to 180c/160c fan/350F and baking for longer (probably an hour or more) but you would need to keep a very close eye on the cake and cover the pan if the top browns too quickly. As we haven't tried this ourselves, we are unable to give any definite advice. We would suggest using a greaseproof or parchment paper loaf pan liner as it will be much easier to remove the cake from the pan and as it is gluten free this cake is more tender and crumbly than a regular sponge or loaf cake..