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 - Macknade Fine Foods
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Kentish Cobnut Cake

Here in Kent we're lucky enough to be surrounded by an abundance of fresh cobnuts which conveniently coincide with apple season. This Hairy Biker's recipe makes the most of these lovely local ingredients and is a warming treat for the coming autumn months.

2 hours to prepare
Serves 6-8
Print Recipe


  • For the cobnut cake
  • 450g self-raising flour
  • 225g butter, melted, plus extra for greasing
  • 1 tbsp ground ginger
  • 225g light soft brown sugar
  • 6 free-range eggs, beaten
  • 110g double cream
  • 150g cobnuts, shells removed, finely chopped
  • For the apple compôte
  • 50g butter
  • 4 apples, peeled, cored, finely chopped
  • 2-3 tbsp caster sugar
  • 1/2 tsp ground cinnamon
  • 200ml double cream, lightly whipped, to serve


  1. For the cobnut cake
  2. Preheat the oven to 160C/325F/Gas 2. Grease a 1kg/2lb 2oz loaf tin with butter.
  3. In a bowl, mix together the flour and melted butter until well combined.
  4. Add the ground ginger, sugar and beaten eggs and beat until well combined.
  5. Add the cream and mix until the mixture forms a smooth, thick batter.
  6. Stir in the chopped cobnuts until well combined.
  7. Spoon the mixture into the prepared loaf tin, gently spreading the batter into all the corner and shaking the tin to make sure the mixture has settled.
  8. Transfer the loaf tin to the oven and bake for 1-1 1/4 hours, or until the cake has risen and i golden-brown, and a skewer inserted into the centre of the cake comes out clean.
  9. Set the cake aside to cool slightly in the tin.
  10. For the apple compôte
  11. Heat the butter in a frying pan over a medium heat. When the butter is foaming, add the apples, caster sugar and ground cinnamon and cook for 4-5 minutes, or until the apples have broken down slightly and the mixture has thickened.
  12. To serve, cut the cake into six to eight slices (depending how greedy you are feeling). Serve warm with a dollop of whipped cream and a spoonful of warm apple compôte.
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