Cobnut, Ginger, and Plum Cake is a modern British recipe for a classic sponge cake containing chopped cobnuts in the batter with halved plums arranged in the top of the cake. The full recipe is presented here and I hope you enjoy this classic British version of: Cobnut, Ginger, and Plum Cake.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Here is a modern twist on the traditional Kentish Cobnut cake, this time making it into a dessert with plums baked into the batter. To make this recipe vegan, simply substitute the milk with a plant-based alternative.
Ingredients:
Ingredients:
120ml of oil
65ml milk
80g golden syrup
80g demerara sugar
190g self-raising flour
80g cobnuts, chopped roughly
4 tsp ginger
1 tsp baking powder
1/2 tsp bicarbonate of soda
Pinch of salt
4 Plums, halved and pitted
1 tbsp sugar
Method:
Pre-heat your oven to 200°C (180°C fan-assisted) and line an 20cm (8 in) diameter cake tin.
Combine the oil, golden syrup, sugar, and milk in a saucepan and place over low heat, cooking until emulsified.
In a separate bowl, mix together the dry ingredients: flour, chopped cobnuts, ginger, baking powder, bicarbonate of soda, and salt. Stir until thoroughly combined.
Once the wet ingredients are combined, carefully pour the mixture into the dry ingredients and gently fold together. You should end up with a wet, slightly runny, consistency. Pour this batter into the prepared cake tin.
Gently press the plums, cut side up into the surface of the cake batter so that they are nicely arranged and just level with the top of the batter. At this point transfer the cake tin to the centre of your pre-heated oven and bake for 40 minutes.
Remove the cake from the oven and set aside to cool on a wire rack for 10 minutes, before removing from the cake tin, slicing into wedges and serving. This goes very well with iced cream, custard or cream.
