Italian Christmas Pudding Cake Tin

Our answer

Nigella's Italian Christmas Pudding Cake (from NIGELLISSIMA) is a Christmassy version of tiramisu, using panettone and marrons glacés. However it is also a good celebratory dessert at any time of year. The cake is assembled in layers in a springform cake tin.

When we have made this cake we have not found it necessary to grease or line the springform tin as when you unspring the side of the tin it usually comes away easily, particularly if the tin is non-stick. If you are concerned and do not have a non-stick tin then run a thin-bladed knife, such as a palette knife, carefully around the edge of the cake before unspringing the tin. However you do need to leave the cake on the base of the springform pan to serve, as it is slightly delicate and difficult to remove from the tin base. Just transfer the cake, still on the base of the tin, to your serving plate. If you are using a non-stick tin then don't run a knife around the edge of the cake, and cut the cake carefully, so that you don't scratch the non-stick surface of the tin.