Apple & Wensleydale Cheese Cake
Author: Jenny Paulin
Cook time:
Total time:
Serves: 12
- **FOR THE CAKE**
- 250g unsalted butter
- 250g muscavado sugar
- 250g self raising flour
- 1 tsp cinnamon
- 1 tsp nutmeg
- 5 eggs
- 2 medium eating apples, grated
- 100g wensleydale cheese, crumbled
- **FOR THE CRUMBLE TOPPING**
- 25g unsalted butter
- 25g self raising flour
- 2 tbsp demerara sugar
- 1-2 tsp cinnamon (depending how spicy you like it)
- Grease and line a 6inch loose botomed baking tin
- pre heat the oven to 180oC / 160oC (fan)
- Cream the butter and sugar together for about 5 mins until pale and soft
- Add all of the eggs and a spoonful of the fllour and beat well for a few minutes until light and airy
- Fold in the remaining flour and spices
- Then carefully fold in the grated apple and cheese
- Pour into the cake tin
- In a clean bowl, rub the flour and butter together to make fine-ish breadcrumbs
- Stir in the cinnamon and sugar
- Pour over the top of the cake batter
- Place in the oven and cook for approx 75 minutes until cooked right through. If it looks like it might be going too brown, cover with foil
- Once cooked, remove and allow to cool before removing from the tin
- Enjoy with a cuppa and a nice dollop of clotted cream would go down very nicely with it.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/10/apple-wensleydale-cheese-cake.html
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