Cobnut and Apple Cake

Ingredients

• 100g chopped Cobnuts
• 2 grated Apples (I like skin on, but feel free to take it off if you can be bothered)
• 180g Butter
• 180g Caster Sugar
• 2 Eggs
• 225g Self-Raising Flour
• ½ teaspoon Baking Powder
• 2 tablespoons of Yoghurt
• 3 tbsp Dulce de Leche or Home-made Caramel
• 25g finely chopped Cobnuts

Method

• Beat the butter and sugar until smooth, then add the eggs and continue beating well.
• Fold in the flour and baking powder followed by the yoghurt, apples and nuts.
• Heat the oven to 180C fan/gas 4. Pre heat a loaf tin and line with baking parchment.
• Pour the cake mix into the tin and bake for 1 hour or until it has risen and is golden on top and a knife comes out clean (be careful because the apple can look like uncooked cake).
• Heat the dulche de leche or caramel in a saucepan and let it bubble for a minute or two. Throw in the nuts and then pour the mixture on top of the cake whilst it is still warm. Once the topping and cake have cooled for 5 minutes lift the cake out of the tin and finish cooling it on a rack.
• Serve, ideally with a pot of tea.