Can I Make a Larger Walnut And Ginger Carrot Cake?

Our answer

Nigella's Ginger And Walnut Carrot Cake (from AT MY TABLE is made in a 20cm (8-inch) springform pan. If you wanted to make 1.5 times the original recipe than this would probably need a 25cm (10-inch) springform pan.

Unfortunately the baking time is difficult to judge. The cake already takes 45-55 minutes to bake and is likely to take around an extra 15-20 miniutes to cook in a larger size, but you will have to use your own intuition and we would suggest you start checking the cake for doneness after an hour and then keep an eye on it. When it is done the cake will be shrinking away slightly from the sides of the pan and a cake tester inserted into the centre will come out clean. The oven temperature is slightly lower than for a regular sponge cake, which reduces the risk of the cake burning arond the edges or on top. But cover the top of the cake pan with foil it it looks like the cake is becoming too dark. Please note that as we have not tried this cake in a larger size, we are unable to guarantee the results.