Can I Make Individual Lemon Tendercakes?

Our answer

Nigella's Lemon Tendercake Lemon Tendercake With Blueberry Compote (from AT MY TABLE) is a vegan cake that has a moist, almost fluffy texture. It is usually baked in a 20cm/8-inch springform pan that has a depth of approximately 7.5cm/3 inches.

We have not seen springfom pans as small as 8cm diameter, so we suspect that the rings are pastry rings. We are not sure of the depth but you would need a deep ring, at least 4cm/1 1/2 inches deep and we would estimate that the cake batter would be enough for 9-10 of these rings. The baking time is difficult to adjust but we would guess at about 15-20 minutes. However, we have some concerns surrounding the pastry rings as you would need to sit them on a baking sheet lined with baking parchment (parchment paper). The batter itself is slightly runny and as there is no proper seal on the base of the pastry ring (unlike a springform where the base is locked into a ridge on the sides of the pan) we are worried that the cake batter will seep out of the bottom of the rings and onto the baking sheet before the cakes have time to bake properly. Also the cakes could stick to the sides of the cake rings, though you may be able to run a thin-bladed knife around the edges of the cake to release it. So we would suggest baking the Lemon Tendercake in the springfom pan, as described in the recipe, and then cutting into slices to serve.