Try this delicious nutty cake recipe from Country Homes & Interiors
Cuts in to 12 slices
150g cobnuts, shelled 250g self-raising flour 2 tsps ground ginger 3 pieces stem ginger in syrup, drained and chopped 150g lightly salted butter 100g golden syrup 75g demerara sugar, plus extra to sprinkle 150ml single cream 1 medium organic egg, beaten
Step 1) Preheat the oven to 170ºC/325ºF/Gas 3. Grease and line an 18cm or 19cm round cake tin. Put the shelled cobnuts on a baking sheet and put in the oven for about 30 minutes until toasted. Leave to cool slightly then roughly chop. Put 125g in a bowl with the flour, ground ginger and chopped stem ginger.
Step 2) Put the butter, syrup and sugar in a small saucepan and heat gently until the butter has melted and the sugar dissolved. Remove from the heat and stir in the cream, then the egg.
Step 3) Add to the dry ingredients and mix together. Turn into the tin and level the surface. Scatter with the reserved nuts and a little extra sugar. Bake for 45 to 50 minutes or until just firm to the touch and a skewer inserted in the centre comes out clean. Take care not to over bake this cake or it will dry out. Leave in the tin for 10 minutes then transfer to a wire rack to cool.
Recipe by Joanna Farrow