I have a 10-inch springform pan, is there a way to adjust the Ginger And Walnut Carrot Cake recipe to suit that size? I would love to make this in larger form for Christmas. It seems that the recipe as written would give me a rather thin cake if I use my 10-inch pan. Thank you.
Nigella's Ginger And Walnut Carrot Cake (from AT MY TABLE) is made in a 20cm/8-inch springform pan. However, as this cake has been so popular and would be a perfect addition to a Christmas menu, we have tested a version for a 25cm/10-inch springform pan.
For a 25cm/10-inch size cake you need to use one and a half times the recipe quantity. So for the cake you need 300g plain flour, 1½ teaspoons baking powder, ¾ teaspoon bicarbonate of soda, 3 teaspoons ground ginger, heaped ¼ teaspoon salt, 260g soft light brown sugar, 3 eggs, 300ml vegetable oil (plus extra for greasing), 300g carrots (2 large, peeled and coarsely grated), 150g walnut pieces (roughly chopped) and 110g crystallised ginger (finely chopped). The method for making the cake is exactly the same and the cake should be baked at 170°C/150°C fan/325°F for 50 minutes to 1 hour and 5 minutes. When the cake is ready it will be set and golden brown on top, beginning to shrink away from the edges of the pan and a cake tester will come out with just a few crumbs stuck to it. For the frosting you need 150g unsalted butter, 150g icing sugar, 1½ teaspoons cornflour, 150g cream cheese and 1½ tablespoons coarsely grated fresh ginger. Again the method for the frosting is the same. To decorate we suggest using 40g each of walnut pieces (roughly chopped) and crystallised ginger (finely chopped). However, feel free to use more if you like. A cake of this size will serve 12 to 18 people.