A Wensleydale Apple cake



225 g (8 oz) self-raising flour, sieved                           115 g (4 oz) caster sugar

115 g (4 oz) butter, chilled                                           1 egg

4 tablespoons milk                                                       150 g (5 oz) Wensleydale cheese, grated coarsely  

3 medium-sized apples peeled, cored and sliced. Cox's apples are best but any crisp dessert apple will produce good results.


25 g (1 oz) caster sugar

1 teaspoon ground cinnamon

50 g ( 2 oz) butter, chilled



Place the four in a bowl, add the sugar and rub in the butter until the
mixture resembles fine breadcrumbs.

Add the egg and milk, and mix to a soft dough. Spread half the mixture into a well-greased and lined 20 em (8-inch) round cake tin. Arrange half the apple slices on top. Spread the remaining mixture over the layer of apple; smooth the top. Arrange the remaining apple slices on top, and sprinkle over the cheese.

For the topping, sprinkle with sugar and cinnamon, and dot with butter.
Bake at Gas Mark 5, electric oven 190°C,  fan oven 170°C for 35 - 45 minutes until the top of the cake is dark golden and firm to the touch.
Leave the cake in the tin to cool for 20 minutes before turning it out onto a wire rack to cool  completely.