this month's choice of the letter K is just as difficult a letter to use the second time round. Few ingredients that I would want to bake with begin with the letter K, and named recipes beginning with K are thin on the ground too.
Last time I made a Kentish Pudding Pie, and I make no apologies for going back to the same county for this Kentish Cobnut Cake, as I had a load of foraged cobnuts to use. Cobnuts are traditionally associated with the English county of Kent; they are a form of hazelnut which takes well to being grown commercially, and are available as fresh nuts for only a few weeks at the beginning of September. They are often paired with apples, another traditional product from Kent, in recipes. It's quite acceptable to use hazelnuts instead of cobnuts, if they aren't available.
The cake wasn't unpleasant, but it wasn't anything exceptionally good either. The texture was short and crumbly, but didn't rise much. Perhaps the cake mix was more suited to being made into biscuits - the texture was reminiscent of a soft shortbread.
Caroline Makes, and Ros, from The More Than Occasional Baker. Ros is the host this month, and has picked the letter K at random. The rules for the challenge can be found here, and Ros will be posting a round up of entries at the end of the month..