I was just wondering if it is possible to double the ingredients for Nigella's Easter Egg Nest Cake to make a larger cake? I have a large spring form bundt pan that I am hoping to use. Any suggestions on baking time?
Scaling up cake recipes is always very difficult and so is switching pan types. In this particular case it is not something we would recommend. The main reason is that Nigella's Easter Egg Nest Cake (from Feast) is a flourless cake. These type of cakes tend to have a delicate structure and we feel that you may have trouble removing the cake from the ridges and curves of a bundt pan. Also the cake should be slightly soft in the centre but as a bundt pan has a central tube it will cook the centre of the cake quite quickly. The texture could end up a little dry if it is overcooked.
If you are keep to use your bundt pan then we could suggest Nigella's Spruced Up vanilla Cake (from Christmas). It can be made in a regular bundt (or springform bundt) pan and there is also a spiced chocolate variation that you can try. Nigella's Maple Pecan Bundt Cake (from Kitchen) is another cake to try and this has a maple and pecan streusel centre running through the centre.