Wensleydale and Apricot & Apple Cake

I baked this for J's work colleagues and it was very well received. I've made the same cake using Wensleydale & cranberry cheese previously but I saw the apricot version and decided to give it a go. We debated about pears or apples and decided to go with apples which worked beautifully. The cake is incredibly light and the crispy cheese bits are delicious! It was a good combination of sweet and salty. 

 The star ingredient

 adding in the crumbled cheese

 sprinkle some demerara sugar on top before baking

 

 you can see the light and soft crumb texture here

Recipe from Wensleydale Creamery

150g butter
175g golden caster sugar
2 eggs, beaten
2 tbsp milk
175g self raising flour
2 apples – peeled, cored & sliced + 1/2 apple for the topping
125g Real Yorkshire Wensleydale Cheese with Apricots
1 tbsp Demerara Sugar

• Preheat the oven to 170C.
• Grease a 20cm / 8" cake tin.
• Cream the butter and sugar until pale and fluffy
• Add the eggs one at a time, then beat in the milk and flour.
• Fold in the apples and crumble over the cheese.
• Spoon the mixture into a tin.
• Arrange the apple slices (from approx 1/2 an apple - depends on your cake tin size) on top and sprinkle with Demerara sugar.
• Bake for 55 minutes until risen and golden brown.
• Leave to cool in the tin.