Recipe 1:
At Roughway Farm the Cobnut season has got off to a flying start. We have had large orders from Waitrose and our new website has been busy with new customers.
Over the next few days we will be posting some of our favourite cobnut recipes from across the web so that you can put your Kent Cobnuts to good use.
Miss Foodwise’s Kentish Cobnut cake with apple compote
https://www.missfoodwise.com/2012/09/kentish-cobnut-cake-with-apple-compote.html
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.
