Cobnut, yoghurt & honeycomb cake

Cobnut, yoghurt & honeycomb cake

By
From
Gather
Serves
8
Photographer
Andrew Montgomery

This unusual cake is made with natural yoghurt and only the smallest amount of flour. It’s got a subtle acidity and can be smooth and delicate. In the autumn, though, nuts and crunchy honeycomb bring texture, contrast and earthy sweetness. You can make the same cake with hazelnuts rather than cobnuts and you can leave out the honeycomb if you find it too sweet.

Ingredients

Quantity Ingredient

For the honeycomb

Quantity Ingredient
little sunflower oil, for brushing
75g golden caster sugar
small pinch fine sea salt
1 teaspoon bicarbonate of soda

For the cake

Quantity Ingredient
butter, for greasing
4 eggs, separated
85g golden caster sugar
500ml plain natural yoghurt
1/2 orance, zested
35g plain flour
100g cobnuts, shelled and lightly broken

Method

  1. First, make the honeycomb (it’s pretty easy). Lay out a non-stick silicone mat, or a piece of lightly oiled baking parchment over a baking sheet. Melt the sugar with the pinch of salt in a small, heavy-based non-stick pan over a medium heat, for about 6–8 minutes, until it is just melted but still very light in colour. You can encourage the sugar to melt by gently agitating the pan every so often. Be very careful that the sugar doesn’t burn, which would give it a bitter flavour.
  2. As soon as the sugar is ready, add the bicarbonate of soda to the pan in a single sprinkling motion and work it in quickly with a wooden spoon. If all goes to plan, the sugar will froth and pillow. Stir it quickly and carefully for 2–3 seconds, then pour it out over the silicone mat or oiled baking parchment. Leave the honeycomb undisturbed for 15–20 minutes, until it has cooled and firmed up.
  3. Heat the oven to 150°C. Lightly grease a 20cm cake tin. Place the egg yolks in a food mixer fitted with a whisk attachment. Add two-thirds of the sugar and whisk for 5 minutes, until thick and pale. Gently fold in the yoghurt, then the orange zest, then the flour.
  4. In a separate bowl, whisk the egg whites with the remaining sugar until the mixture forms soft peaks. Carefully fold the sweetened whites into the yoghurt batter. Finally, incorporate two-thirds (about 70g) of the broken cobnuts. Spoon the mixture into the prepared tin and bake in the oven for 45–50 minutes, until a skewer inserted into the centre comes out clean. Remove the cake from the oven and allow to cool. Bash the honeycomb into small crumbs and shards and sprinkle over the cake along with the remaining cobnuts, then serve.
Tags:
River Cottage
seasonal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again