Can I Make The Ginger And Walnut Carrot Cake As A Traybake?

Our answer

Nigella's Ginger And Walnut Carrot Cake (from AT MY TABLE) is not aerated and spongy, like some carrot cakes, but spicy and moist and studded with nuggets of ginger. The cake is made in a 20cm (8-inch) springform pan.

In theory to convert the springform pan cake to a 22 x 33 (9x 13-inch) rectangular traybake pan would need 1.75x the original ingredient quantities. This would mean using 3.5 eggs, so we suggest using 3 whole eggs plus one yolk. You should line the pan with baking parchment (parchment paper) coming up the sides of the pan and overhanging at the short ends, to make it easier to lift the cake out of the pan. However, the baking time is the most difficult to judge as the cake is moist and more dense than a traditional sponge and a rectangular pan bakes in a different way to a round one. We would estimate that the baking time will be around 1 hour to 1 hour and 15 minutes, but it could be slightly longer. We don't think that the oven temperature needs to be reduced but as a rectangular cake has more risk of the corners becoming too dark, we would suggest rotating the pan by a quarter turn after about the first 45 minutes of baking. If the cake looks as if it is getting too dark then cover the top with a piece of foil. The cake is done when it is risen, firm to the touch and a cake tester comes out clean or with a few damp crumbs attached, but not raw cake batter. For the frosting you should need 1.25-1.5 x the original ingredient quatities. However, we would mention that as we have not tried the cake in this form, we are unable to guarantee the results.