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Cobnut and Apple Cake

Ingredients

  • 100g chopped Cobnuts
  • 2 grated Apples (I like skin on, but feel free to take it off if you can be bothered)
  • 180g Butter
  • 180g Caster Sugar
  • 2 Eggs
  • 225g Self-Raising Flour
  • ½ teaspoon Baking Powder
  • 2 tablespoons of Yoghurt
  • 3 tbsp Dulce de Leche or Home-made Caramel
  • 25g finely chopped Cobnuts

Method

  • Beat the butter and sugar until smooth, then add the eggs and continue beating well.
  • Fold in the flour and baking powder followed by the yoghurt, apples and nuts.
  • Heat the oven to 180C fan/gas 4. Pre heat a loaf tin and line with baking parchment.
  • Pour the cake mix into the tin and bake for 1 hour or until it has risen and is golden on top and a knife comes out clean (be careful because the apple can look like uncooked cake).
  • Heat the dulche de leche or caramel in a saucepan and let it bubble for a minute or two. Throw in the nuts and then pour the mixture on top of the cake whilst it is still warm. Once the topping and cake have cooled for 5 minutes lift the cake out of the tin and finish cooling it on a rack.
  • Serve, ideally with a pot of tea.

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