Traditional Kentish Cobnut Cake

Lightly toast the cobnuts (or hazelnuts) and chop them coarsely.

Cream together butter and brown sugar until light and fluffy.

Beat in the eggs one at a time.

Gently fold in plain flour, baking powder, and the chopped nuts.

Pour the mixture into a lined cake tin and decorate the top with a few whole nuts.

Bake at 180°C for 40-45 minutes until golden brown.

Serve simple or with a light honey glaze.