So that we can offer you the best service, please confirm or update your location and then press Continue

Based on your IP address (3.128.31.227), we believe your location is::





facebook twitter youtube threads tiktok mastodon
Welcome visitor you can login or create an account.
  • 8½" (22cm) Loose bottom cake tin

8½" (22cm) Loose bottom cake tin

  • £36.76

  • Ex Tax: £30.63

0 reviews / Write a review

Accessories

Shropshire Made 8½" (22cm) Loose Bottom Cake Tin 

 
Deep cake tin and loose bottom base, both parts made from 1.6mm heavy duty black iron.
The separate base pops up for easy cake release. 
Pre-seasoned with flax oil for a natural non-stick finish
Durable 99.1% pure spun iron tin with a Netherton branded rivet
Versatile, ideal for sweet and savoury dishes.
Heavy duty and thick sided, for superb, even baking.
Can be used in very hot ovens, safe up to at least 300ºC (572ºF).         
 

Dimensions: 

Weight 1lb 10oz (0.75 kg), Top rim diameter 8.5'' (22cm), tin height 1.5" (3.8 cm),  
 

Why choose a pre- seasoned Cake Tin  ?                                                    

The edible Sussex flax oil coating is easy to wash & naturally non-stick. 
It is ready for immediate use.                  
No chemicals or PTFE are used in the coating of the tin.
Coating can be simply restored at home, time after time.
 
   

Why use an Iron Cake Tin?

Iron cookware is tough and can be used at very high temperatures.
This iron cake tin is suitable for all types of  ovens.
Iron is a pure, simple metal which is easy to look after & very recyclable.  
 

A recipe for this tin: Blueberry cake.

Heat the oven to 340ºF while you prepare the cake mix.
 
140g (⅝ cup) feta cheese
110g (½ cup) yogurt
120g (½ cup) butter
100g (½ cup) sugar
1tsp dried thyme
Zest and juice of one lime
3 eggs
150g (1½ cups) ground almonds
20g (⅛ cup) plain flour
150g (¾ cup) blueberries (or raspberries)
30g (¼ cup) flaked almonds
25g (⅛ cup) demerara sugar.
 
In a food processor, whip together the feta & yogurt until smooth.
Add the butter, sugar & eggs. beat until thoroughly mixed.
Briefly mix in the thyme, zest & juice, plus the almonds & flour.  Do not over mix.
Pour into a greased 8½" cake tin & scatter first the blueberries & then the flaked almonds evenly over the top.
Sprinkle with the demerara sugar & place in the oven for 50 minutes.
 

Write a review

Please login or register to review

Tags: Baking

© 2024 Netherton Foundry Shropshire all rights reserved