I would like to make the Walnut And Ginger Carrot Cake but I haven't got a springform tin. Can I use a normal 8inch cake tin with removable base?
Nigella's Ginger And Walnut Carrot Cake (from AT MY TABLE) is different to the American style spongy carrot cakes. It is slightly more rustic and is studded with nuggets of crystallised ginger. The cake is baked in a springform cake so that it can be removed easily from the tin. It also needs a deep tin.
If you have a 20cm/8-inch cake tin that is usually used for sponge layer cakes (in the UK known as a sandwich tin) then unfortunately this tin is not suitable as it is not deep enough. However if it is a deep loose bottomed tin then it could be possible to use this as long as the tin has a depth of at least 8cm/3 1/4 inches. To make sure that the cake comes out of the tin easily you should try to use a non-stick pan and grease the sides thoroughly with vegetable oil, as well as greasing the base and lining it with baking parchment (parchment paper). Once the cake has cooled you could also slip a thin bladed spatula between the cake and the edge of the tin to make sure that the cake has released from the sides of the tin, before pushing up the loose base to remove the cake.