Cake containing chopped Kentish Cobnuts (also known as ‘filberts’). Sometimes also be referred to as a Filbert Cake or Hazelnut Cake.
Image: Alex Bray
Ingredients
- 225g self-raising flour
- 1 rounded teaspoon of ginger
- 110g butter (at room temperature)
- 110g brown sugar
- 50g Kentish cobnuts, roasted and chopped
- 1 large egg, beaten
Image: Alex Bray
Cooking Instructions
- Preheat oven to 180C/350F/Gas 4.
- Grease a baking tin of approx. 9″ by 4″. I used a loaf tin instead as my shallow (square) tin was toolarge.
- Sift flour into a bowl with the ginger.
- Rub in the butter until the mixture resembles breadcrumbs.
- Add the sugar and the nut and mix well.
- Stir in the beaten egg. The mixture will remain fairly dry and crumbly.
- Put the mixture into the prepared tin and pat down gently with a fork.
- Bake for 20 – 30 minutes. I took mine out after 20, but after cutting a slice I put it back in the oven for another 15 minutes. This was because the centre of the cake was very moist looking; however, after further cooking it still looked exactly the same so I concluded that this was how it was supposed to be.
- If using a shallow cake tin, cut the cake into squares.
