I can't tell you how many times I have longingly looked at the picture of this cake from the pages of the November 1996 edition of the Good Housekeeping magazine. Now that I've finally made it I realised that I have to do some adjustment next time around. I couldn't quite place this cake whether to categorise on the sweet or savoury side. Could it be that I used cheddar instead of caerphilly? It certainly was not very sweet and the generous amount of cheese in it made it a bit salty. I did enjoy it more as a snack rather than as a dessert. Strong coffee or tea certainly goes well with this.
Apple & Cheese Cake
550 g dessert apples - chopped [about 3 cups]
50 g Brazil nuts or walnuts - chopped [1/2 cup]
1/3 cup sunflower oil
175 g [1 1/3 cups] self-raising flour
1 tsp baking powder
75 g [1/3 cup + 1 Tbsp] light muscovado sugar
100 g [2/3 cups] raisins or sultanas or combination of both
200 g cheddar or Caerphilly or Wensleydale cheese - grated or crumbled
icing sugar for dusting (optional)
- Grease a 9-inch (23 cm) deep tart pan. Preheat oven to 180°C/fan 160°C/350°F.
- Combine the flour and baking powder in a bowl.
- Stir in sugar, raisins and sultanas (if using), nuts and apples.
- Beat eggs and oil in another bowl.
- Stir in the egg mixture to the flour mixture.
- Put half of batter in the tart pan.
- Sprinkle cheese on top.
- Spoon the rest of the batter on top of the cheese.
- Bake for 50 mins - 1 hour or until firm in the centre.
- Cool completely then sprinkle with icing sugar.