I am thinking of making Ottolenghi's Apple Olive Oil cake for Rosh Hashanah next week. The recipe makes one 8 inch (20cm) cake that is split in half and frosted between layers and on top. I want to make this recipe in a 9x13 inch pan, but I think that original recipe would make too thin a cake. Would I double the recipe or make 1.5 times?
Anyone have experience of adapting/scaling such quantities?