Karen from Lavender and Lovage invites us to visit the beautiful and diverse county of Yorkshire for Best of British this month. We've already been to Cornwall when I made clotted cream & strawberry tart and cookies and last month to Scotland where I attempted Scottish Tablet. For Yorkshire, I decided to try this simple yet delicious recipe from Wensleydale Creamery. It uses Real Yorkshire Wensleydale & Cranberries cheese in the cake. Yes real cheese in a cake!! I have to admit I was a little nervous trying the recipe out but I do know that apples and cheese go well together so why not in a cake?
It is so amazingly delicious I don't know why it's taken me so long to try this. Honestly, this is one of the best cakes I've eaten in a while and that's saying a lot from a sweet toothed gal like me. The cake is sweet and savoury at the same time. I love the tartness of the apples and cranberries and the lovely creamy taste of the cheese especially the slightly browned bits at the edges! Everyone was impressed with this cake and it disappeared in record time. I ate one slice warm straight from the oven as it smelt so good baking I just couldn't resist and it was delicious with a capital D! I ate another slice the next day and it was just as good. Writing about it now, I wish I had more cake to enjoy - guess what I'll be baking this weekend? :)
The Best of British Challenge was created by Fiona from London Unattached and Karen from Lavender and Lovage which will run for 6 months. Each month, a county or region around the UK is selected. To enter, blog about your interpretation of a recipe or dish from that region. The challenge is sponsored by New World Appliances and there is a prize of a £50 Amazon voucher.
Recipe from Wensleydale Creamery
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 Cranberries
1 tbsp Demerara Sugar (I used brown 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.