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Kentish Cobnut Cake and Apple Compôte
A delicious spiced cobnut loaf cake served warm with a cinnamon apple compôte and whipped cream.
Baking
Vegetarian
Dessert
Fruit
Nuts
Estimated Nutrition
Calories
1122.7
kcal / serving
6736.2 kcal total
Carbs
88.4
g
per serving
530.1 g total
Fat
80.4
g
per serving
482.5 g total
Protein
14.7
g
per serving
88.4 g total
Cook Time
75
minutes
Serves
6
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
450
g
Self-Raising Flour
225
g
Light Soft Brown Sugar
2
tbsp
Caster Sugar
To taste
Dairy
225
g
Butter
Melted, plus extra for greasing
6
piece
Eggs
Free-range, beaten
110
g
Double Cream
50
g
Butter
For the compôte
200
ml
Double Cream
Lightly whipped, to serve
Fruits
4
piece
Apples
Peeled, cored, and finely chopped
NutsSeeds
1
tbsp
Ground Ginger
150
g
Cobnuts
Shells removed, finely chopped
0.5
tsp
Ground Cinnamon
Method
1
Preheat the oven to 160°C and grease a 1kg loaf tin with butter.
2
Mix the flour and melted butter in a bowl until well combined.
3
Beat in the ginger, sugar, and eggs.
4
Mix in the cream to form a smooth, thick batter.
5
Stir in the chopped cobnuts.
6
Spoon the batter into the tin and spread it into the corners.
7
Bake for 1 to 1.25 hours until golden-brown and a skewer comes out clean.
8
Cool the cake slightly in the tin.
9
Heat butter in a pan and cook apples, sugar, and cinnamon for 4-5 minutes.
10
Serve cake slices with whipped cream and warm apple compôte.