HELP I have taken it into my head to bake a gingerbread loaf in a heart-shaped tin instead of a loaf tin. Advice please!

[franch]

Ok so it's Nigella's Stem Ginger Gingerbread and it's supposed to be cooked in a loaf tin 23x11x6cm. I'm thinking of doing it in a 9-inch heart-shaped tin. (It's BIL's favourite and I'm doing it for their anniversary.)

I've worked out that the heart tin is about twice the capacity of the loaf tin. Do I have to double the quantities or will a flatter cake be ok?

And how would the cooking time be affected? It's normally 1 - 1 1/4 h

Thanks :)

Bump

bump

I don't know about cooking time, but I would double it. 3cm is tiny for a cake.

OK, I have no idea but as nobody more knowledgeable has attempted an answer...

I would increase (if not double) quantities as a flatter cake might be a bit dry and I would increase cooking time. Not sure by how much though. Would probably start poking it with a skewer/coctail stick at around 1h 30 and every 10 mins from there

Sorry Bertie, x-posts

I would double the qtys as nothing is less attractive than a flat thin cake... if you seem to have too much mixture when filling the tin, then you can use the rest for small cakes...
You would prob bake it for a bit longer but not much as the cake is not going to be any deeper than the loaf tin - in fact prob shallower isn't it? This sort of cake doesn't collapse when you open the oven door near the end of the time to test it, so you should be safe to have a look and thus avoid over cooking it.

Thanks all!