Yorkshire Wensleydale & Cranberries and Apple Cake

Perfect with afternoon tea

Ingredients

• 150g/5oz butter
• 175g/6oz golden caster sugar
• 2 eggs - beaten
• 2 tbsp milk
• 175g/6oz self raising flour - sieved
• 2 apples - peeled, cored & sliced
• 125g/4oz Yorkshire Wensleydale & Cranberries - crumbled
• 1 tbsp Demerara Sugar

Method

1. Step 1. Preheat the oven to 170°C / 325°F / gas mark
2. Step 2. Grease a 20cm (8”) springform cake tin.
3. Step 3. Cream together the butter and sugar.  Add the eggs one at a time, beat in the milk and flour.  Fold in ¾ of apples and crumble over the Yorkshire Wensleydale & Cranberries cheese.
4. Step 4. Spoon the mixture into a tin.
5. Step 5. Arrange the rest of the apple on top and sprinkle with Demerara sugar.
6. Step 6. Bake for 55 minutes until risen and golden brown. Leave to cool in the tin.

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