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Kentish Cobnut cake with apple compote – a marriage made in autumn

24th September 2012 by Regula 23 Comments

It seems like in a weeks time the days have started to get more chilly and shorter. The trees are starting to shake off their leaves and we are greeted by cobnuts, apples and plums. Autumn is definitely upon us.

Last week I walked in a sunny meadow in Kent wearing a summer dress and red dancing shoes, today I’m packing a warm cardigan for London where I will stay with friends for a few days to attend this years food blogger conference. This time away from the hectic magazine deadlines and the company of like-minded food lovers from all over the globe will warm me with a fire of creativity.

In Kent, my mission was to find the ‘Kentish cob‘ which is a type of hazelnut that has been grown in England since Tudor times and perhaps even earlier. The Victorians considered the Kentish cobnuts to be a delicacy and therefore are responsible for planting 7000 acres of cobnut orchard or ‘plats’.
Like the cherry orchards, after first world war the amount of cobnut plats in Kent was drastically decreased to no more than 730 acres with a further decline to 250 acres today.
Unlike most hazelnuts, cobnuts are sold fresh and not dried. They are in season from the end of august through october.
At the beginning of the season the husks are green and the kernels very juicy, further into the season when the nuts have ripened the husks and shells are brown and the flavour has developed further to the hazelnut taste that we are used too.

This cake has a wonderful nutty flavour, together with the apple compote the flavours are a marriage made in autumn. Just glorious cake.

Kentish cobnut cake
traditional Kentish recipe adapted from English Teatime Recipes


preheat the oven to 160C

To roast the cobnuts
Remove the shells and place them in an oven at 160C for 45 minutes

For the cobnut cake
• 225 g self-raising flour
• 110 unsalted butter, at room temperature
• 110 g light soft brown sugar
• 3 free-range eggs, beaten
• 50 g (1 cup) cobnuts, shells removed, roasted and finely chopped

Method
For the cobnut cake, preheat the oven to 160C°.
Line you cake tin with baking paper.Add the butter to the flour and mix until it resembles breadcrumbs
Add the sugar and eggs and beat until well combined.
Stir in the chopped cobnuts until well combined.
Spoon the mixture into the prepared cake tin, gently spreading the batter into all the corners.
Put the cake in to the oven and bake for 1h 20 min, or until the cake has risen and is lovely golden-brown, when a skewer is inserted into the centre of the cake it has to come out clean.
Set the cake aside to cool slightly in the tin.

For the apple compôte
• 3 apples, peeled, cores removed, finely chopped
• 2-3 tbsp cane sugar
• 2 tbsp water

Heat the water in a frying pan over a medium heat.
Add the sugar and let it dissolve
Add the apples and stir well
Cook until the apples have broken down slightly and the mixture has thickened.

Serve the slices of cake with a spoonful of warm or cold apple compôte.

Enjoy!

 

 

For more information about Kentish Cobnuts visit this website: www.kentishcobnutsassociation.org.uk

Want to know where to find Cobnuts? Check out this page here
or visit www.farnellfarm.co.uk

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Elisabeth sandwich cake
Chestnut cake
Parsnip and apple cake 
Vegan beetroot and chocolate birthday cake

Filed Under: Sweet, Uncategorized Tagged With: apple, autumn, baking, Best of British, British food, cake, cobnuts, dessert, Food history, Kent, recipes

Previous Post: « Raspberry Vinegar – Summer in a bottle
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Reader Interactions

Thanks for reading x Regula

Comments

  1. Rosa's Yummy Yums says

    24th September 2012 at 9:46 PM

    A beautiful post! The pictures are stunning and your cake is wonderful. I love that poem…

    Cheers,

    Rosa

    Reply
    • Regula says

      24th September 2012 at 10:03 PM

      Thanks Rosa, I knew you would like this beautiful poem…

      Reply
  2. Debs Dust Bunny says

    25th September 2012 at 8:44 AM

    I get great satisfaction just looking at your photos… I can only imagine how lovely the cake must taste!

    Thanks!

    Reply
    • Regula says

      25th September 2012 at 9:07 PM

      Thanks, it is lovely! 🙂

      Reply
  3. Juls @ JulsKitchen says

    25th September 2012 at 11:28 AM

    Beautiful, I will share a slice of my cake if you bring a slice of this! and regula, thank you for the thoughtful and always so so so passionate insights on English culture! see you in a few days! x

    Reply
    • Regula says

      25th September 2012 at 9:08 PM

      I knew you would love this, our Anglophile sides 🙂 See you soon x

      Reply
  4. Zita says

    25th September 2012 at 12:31 PM

    This looks absolutely amazing! I wish I could have a slice right now!

    Reply
    • Regula says

      25th September 2012 at 9:08 PM

      You would love it!

      Reply
  5. thingswemake says

    25th September 2012 at 1:57 PM

    This looks glorious. Rich and dense and nutty. Lovely.

    Reply
    • Regula says

      25th September 2012 at 9:09 PM

      The nut flavour is so intense!

      Reply
  6. karin@yumandmore says

    25th September 2012 at 2:48 PM

    simply gorgeous Regula!!! the atmosphere leaves me breathless!
    A tableau like out of a Flemish painting.
    xox Karin

    Reply
    • Regula says

      25th September 2012 at 9:09 PM

      Aww thanks Karin, that was what I was going for 🙂

      Reply
  7. Kara Lamnb says

    25th September 2012 at 7:59 PM

    Your photography is exquisite, Regula; I'm so happy to have discovered you & look forward to adapting your recipes (I'm vegan because of food allergies). The pretty cake looks especailly scrumptious! 🙂

    Reply
    • Regula says

      25th September 2012 at 9:12 PM

      Hi Kara, you can easily make this cake vegan by using a cup of apple puree and perhaps half a cup of oat milk. But if you are vegan, you will know this better than I do 😉 I have a lovely moist vegan chocolate and beetroot cake on the blog.
      Let me know if you make any vegan experiments, I love hearing feedback 🙂

      Reply
  8. Karin@yumandmore says

    25th September 2012 at 8:16 PM

    Regula I adore the new header with the birdie – the whole blog is stunning and so fits you!!
    Well done Darling!!
    xox Karin

    Reply
    • Regula says

      25th September 2012 at 9:13 PM

      Thanks Karin, I also hope to be on wordpress in the new year too! Isn't it great the bird flies around?!!

      Reply
  9. Hannah says

    26th September 2012 at 2:26 PM

    Such a beautiful cake – love the idea of serving it with compote. I get a bag of Kentish cobnuts every year from a local farmers market (a perk of living in Kent!) and have bookmarked to make this when I get my hands on them!

    Reply
  10. cquek says

    5th October 2012 at 4:10 PM

    can i just say i'm drooling over those

    Reply
  11. Spécialiste de l'éphémère says

    5th October 2012 at 6:39 PM

    Oh I love that!
    Such beautiful pictures!!!

    Reply
  12. Laura@howtocookgoodfood says

    7th October 2012 at 7:05 PM

    What an absolutely beautiful cake made all the better for seeing your photographs. So wonderful. I was lucky enough to find a few handfuls of cobnuts down at my allotment a couple of weeks ago. Now I wish I had seen your post first!

    Reply
  13. Quay Po Cooks says

    9th October 2012 at 9:33 AM

    I have never seen kobnuts in where I live. Guess I can only drool over your yummy photos.

    Reply
  14. Junglefrog says

    12th October 2012 at 11:06 AM

    Wow Regula! What gorgeous shots! I'm sorry I missed everone in London this year but who knows maybe next year!

    Reply
  15. Junglefrog says

    12th October 2012 at 11:07 AM

    O and wow… love your new header with the flying bird!! Beautiful too!

    Reply

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Regula Ysewijn is a food writer, stylist and photographer, with a particular interest in historical recipes. he is a Great Taste Awards judge and a member of The Guild of Food Writers, as well as one of the two judges on 'Bake Off Vlaanderen', the Belgian version of 'The Great British Bake-Off'. A self-confessed Anglophile, she collects old British cookbooks and culinary equipment in order to help with her research. She is the author of 5 books: Pride and Pudding the history of British puddings savoury and sweet, Belgian Café Culture, the National Trust Book of Puddings, Brits Bakboek and Oats in the North, Wheat from the South. Read More…

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