Apple & Cherry Wensleydale Chocolate Chip Cake
Earlier in the year, the more than occasional baker made an apple cake using Wensleydale cheese with added cranberries. Well, I was intrigued by this and her description had me bookmarking the recipe immediately. As with most of the recipes I bookmark, it’s taken me some time to try it out, but try it out I eventually did. The Wensleydale I used was one studded with cherries. With my recent discovery that chocolate and cheese go very well together I also added some chocolate, but this could of course be left out if it is deemed to be overkill.
I was recently sent a few Fairtrade goodies from the Fairtrade Foundation and I was keen to try them out.
This is how I did it:
- Placed 150g unsalted butter in a bowl and left it on our storage heater for an hour to soften (the kitchen has gone into it’s no need for a fridge phase).
- Sifted 175g flour (half white, half wholemeal) into a bowl together with 1 tsp baking powder.
- Peeled, cored and chopped 1 large tart apple (unidentified Cornish variety) and tossed into the flour ensuring all surfaces were coated to prevent browning.
- Chopped 50g of Traidcraft dark chocolate (70%) into chips.
- Crumbled 125g cherry Wensleydale cheese into small bits.
- Creamed the butter with 175g golden caster sugar until it was really pale and fluffy.
- Beat in 2 duck eggs, one by one.
- Folded in the flour and apple, mixing in 3 tbsp milk when the mixture became too stiff.
- Gently stirred in the chocolate and cheese.
- Spooned into a 2lb loaf mould.
- Cored, peeled and sliced a small tart Cornish apple (variety unidentified) and laid over the cake.
- Sprinkled over 1 tbsp demerara sugar and baked at 180C for 45 minutes.
- Allowed to cool for 10 minutes before turning out onto a rack and cutting a slice immediately!
The cake looked so tempting with its shiny toffee apple top that I couldn’t wait for it to cool, so I cut a slice whilst still warm. The smell of cheese on toast as I raised it to my lips was slightly disconcerting, but luckily this didn’t put me off. It had a fantastic texture and good flavour, sweet with little bursts of saltiness courtesy of the cheese. As the cake was quite sweet, this worked really well; together with the tart apple and bitter chocolate almost all taste sensations were covered.
I’m submitting this to Jac’s Bookmarked Recipes over at Tinned Tomatoes.