Kentish cobnut cake and apple compôte recipe
 450g/1lb self-raising flour225g/8oz butter, melted, plus extra butter for greasing1 tbsp ground ginger225g/8oz light soft brown sugar6 free-range eggs, beaten110g/4fl oz double cream150g/5oz cobnuts, shells removed, finely chopped 450g/1lb self-raising flour 225g/8oz butter, melted, plus extra butter for greasing 1 tbsp ground ginger 225g/8oz light soft brown sugar 6 free-range eggs, beaten 110g/4fl oz double cream 150g/5oz cobnuts, shells removed, finely chopped 50g/2oz butter4 apples, peeled, cores removed, finely chopped2-3 tbsp caster sugar½ tsp ground cinnamon200ml/7fl oz double cream, lightly whipped, to serve 50g/2oz butter 4 apples, peeled, cores removed, finely chopped 2-3 tbsp caster sugar ½ tsp ground cinnamon 200ml/7fl oz double cream, lightly whipped, to serve Method For the cobnut cake, preheat the oven to 160C/325F/Gas 2. Grease a 1kg/2lb 2oz loaf tin with butter.In a bowl, mix together the flour and melted butter until well combined.Add the ground ginger, sugar and beaten eggs and beat until well combined. Add the cream and mix until the mixture forms a smooth, thick batter.Stir in the chopped cobnuts until well combined.Spoon the mixture into the prepared loaf tin, gently spreading the batter into all the corners and shaking the tin to make sure the mixture has settled.Transfer the loaf tin to the oven and bake for 1-1¼ hours, or until the cake has risen and is golden-brown, and a skewer inserted into the centre of the cake comes out clean. Set the cake aside to cool slightly in the tin.Meanwhile, for the apple compôte, 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.To serve, cut the cake into six to eight slices (it is best served still warm). Serve each slice with a dollop of whipped cream and a spoonful of warm apple compôte. For the cobnut cake, preheat the oven to 160C/325F/Gas 2. Grease a 1kg/2lb 2oz loaf tin with butter. For the cobnut cake, preheat the oven to 160C/325F/Gas 2. Grease a 1kg/2lb 2oz loaf tin with butter. In a bowl, mix together the flour and melted butter until well combined. In a bowl, mix together the flour and melted butter until well combined. Add the ground ginger, sugar and beaten eggs and beat until well combined. Add the ground ginger, sugar and beaten eggs and beat until well combined. Add the cream and mix until the mixture forms a smooth, thick batter. Add the cream and mix until the mixture forms a smooth, thick batter. Stir in the chopped cobnuts until well combined. Stir in the chopped cobnuts until well combined. Spoon the mixture into the prepared loaf tin, gently spreading the batter into all the corners and shaking the tin to make sure the mixture has settled. Spoon the mixture into the prepared loaf tin, gently spreading the batter into all the corners and shaking the tin to make sure the mixture has settled. Transfer the loaf tin to the oven and bake for 1-1¼ hours, or until the cake has risen and is golden-brown, and a skewer inserted into the centre of the cake comes out clean. Transfer the loaf tin to the oven and bake for 1-1¼ hours, or until the cake has risen and is golden-brown, and a skewer inserted into the centre of the cake comes out clean. Set the cake aside to cool slightly in the tin. Set the cake aside to cool slightly in the tin. Meanwhile, for the apple compôte, 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. Meanwhile, for the apple compôte, 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. To serve, cut the cake into six to eight slices (it is best served still warm). Serve each slice with a dollop of whipped cream and a spoonful of warm apple compôte. To serve, cut the cake into six to eight slices (it is best served still warm). Serve each slice with a dollop of whipped cream and a spoonful of warm apple compôte.