Can I Make The Fresh Gingerbread With Lemon Icing In A Round Cake Pan?

Our answer

Nigella's Fresh Gingerbread With lemon Icing (from HOW TO BE A DOMESTIC GODDESS) is a sticky ginger cake that uses both fresh ginger and ground ginger, to give it the warmth of the dried spice and the kick of the fresh ginger. The cake is not too sticky to cut and Nigella suggests the recipe as an option if you want to make your own ginger cake for the No-Bake Advocaat And Ginger Cake.

However, we are not sure about the pan size metnioned. If it is a 9-inch (23cm) square cake pan then the recipe gives slightly too much batter for this size of cake pan and there is a danger that it may overflow during baking. Ideally you would only make 3/4 of the batter quantity for the square pan, though it would leave you with not quite enough cake. You may be able to mitigate this by lining the pan with baking parchment (parchment paper), with the paper coming up above the edges of the pan on all sides. But we can't guarantee that this will prevent the batter from overflowing. It may be easier to make half the recipe, bake it in the 9-inch square pan and then repeat. The resulting cake will be thinner (so be aware the baking time will be shorter) but you can still slice them up to use in the Advocaat And Ginger Cake. It could also take a while to bake as the cake will be so deep. If you are referring to a 9-inch (23cm) round pan then it will definitely be too much batter, even in a deeper springform pan. It would be better, if possible, to make half the batter, bake it in a 7-inch (18 cm) springform or deep round pan and repeat.