i used my cobnuts to make an apple and cinnamon cake. the recipe i used was a nigel slater one for moist plum cake (see here for a cherry & almond version, including the recipe which you can adapt if you fancy giving this a try) which uses a mix of flour and ground almonds.

i blitzed the cobnuts in my food processor and used this in the place of the almonds. a teaspoon of cinnamon into the mix and pieces of apples on top of the cake mix and that’s it. the cobnuts added an extra depth of flavour, similar to hazelnut. because i used the nuts fresh they were quite coarse which added a really nice crunch to the cake texture.

i got some kentish cobnuts in my vegetable box this week - any ideas how i can use them?

the kilo of nuts has, over an hour of hard labour later, resulted in 300g of shelled nuts. i want to use some in a plum cake but am unsure whether to toast them before grinding and adding to the mix in place of ground almonds. that leaves me with c100g left though - any ideas?