Ingredients

• 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 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

Directions

• 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.