Clementine Cake in a Bundt Tin?

Our answer

Nigella's Clementine Cake (from HOW TO EAT here and on Nigella.com here) is a moist and slightly dense gluten-free cake. We suspect that you can probably bake the cake in a bundt tin rather than a round springform tin, but as the cake doesn't contain gluten it is quite tender and so may not turn out of the tin that well. You would need to make sure that you greased all the crevices of the tin really well to prevent sticking.

The issue could be the tin size. A 20cm (8-inch) springform tin has a capacity of around 2.1 litres (9 cups). There is a bundt tin with a capacity of about 9 cups (approximate diameter of 23cm (9 inches)) and would be the best one to use. But remember that this cake does not rise up as much as a regular cake and so is unlikely to rise to the top of the bundt tin. If you use a larger bundt tin, and many have a capacity of 2.8 litres (12 cups), then the cake may be on the thin side. For baking the oven should still be 180c/350F and the baking time is likely to be between 45 minutes and 1 hour, or until a skewer inserted into the centre comes out clean (for a bundt tin test in 2 or 3 places). The cake does brown quickly so keep an eye on the top and cover with foil while baking, if necessary. We would also like to emphasise that we have not tested the cake in a bundt tin so regret that we cannot guarantee the results.