Food & Drink
by Aspect County

Cobnut & Berry Crumble Cake

This cobnut and berry crumble cake is a delicious summer treat, which neatly encapsulating the scents and flavours of the English countryside, especially when using fresh blackberries picked from the hedgerow whilst out on a late summer walk. 

Cobnutandberry cake1

Serves 8


120ml of oil

65ml of milk

80g golden syrup

80g brown/demerara sugar

80g cobnuts

190g SR flour

1tsp baking powder

1/2tsp bicarbonate of soda

• Pinch of salt

150g of blackberries/berries of choice

Crumble topping

110g plain flour

80g butter

2tbsp caster/demerara sugar

1 Preheat the oven to 180C (350F) and lightly grease and line a 20cm (8 inch) cake tin.

2 Combine the oil, milk, golden syrup, and sugar together over a low heat until emulsified to a smooth liquid.

3 In a separate bowl, mix the flour, baking powder, bicarb, and salt together. Roughly chop the cobnuts, before adding to the flour mixture. 

4 Once the wet ingredients are combined, gently fold into the dry ingredients until you have a thick, runny mixture.

5 Pour into the prepared cake tin, before topping with berries.

6 For the crumble topping, combine the cold butter and flour with your fingertips (or pulse in a mixer) until you have a breadcrumb consistency. Stir in the sugar, and then sprinkle over the top of cake.

7 Bake in the oven for 60 – 70 minutes, or until cooked through and gently browned on top. 

8 Leave to cool for 10 minutes or so before tucking in. We find this cake to be best enjoyed on a warm summer evening with a cup of tea!


About cobnuts and Allen’s Farm
A cobnut is a type of hazelnut (filbert), but it is distinguished by its distinct green yet nutty flavour. Cobnuts are a very Kentish nut, with more cobnuts grown in Kent than anywhere else. They are, however, also grown globally and have an extensive history. In Ancient China, they believed that filberts were one of five sacred prehistoric foods, and a Celtic tale describes a sacred pool being surrounded by nine sacred hazelnut trees. Nowadays the filbert is commonly recognised as a versatile accompaniment to both sweet and savoury dishes, as well as a tasty treat on its own, and it is also a fantastic source of calcium and vitamin E. Cobnuts are a seasonal crop, in their prime and ready to be picked in September to October, but despite their short harvest they are a gift that keeps on giving as, if stored correctly (and not eaten all at once!) they can be enjoyed all year round. 

Four generations of the Webb family have lived at Allen’s Farm for over 100 years, where growing and selling cobnuts has truly been a labour of love. The business started out at farmers markets and county shows before customers around the UK began placing orders online for the Kentish delicacy. The family found that many of their customers had tasted cobnuts as children, whilst visiting or living in Kent, and now having moved to regions where cobnuts aren’t available wanted to delight in the delicious flavour again. So, whilst under competition from increasingly globalised farming, the Webb family continued to supply their loyal customers, delivering locally to Kent and as far north as Scotland, where they even provide nuts for a colony of red squirrels.