Monday, 14 March 2011
I hate to show you a cake recipe two days in a row on here, but I baked this the other day, and just haven't been able to get it in. I wanted to show it to you before it got lost in the mire that is called my cooking photos folder!! Besides they are two very different kinds of cake!
It is no secret that apple and cheese go together very well. They are a beautiful marriage of tart/sweet and tangy/rich flavours. Back home we always had a nice thick slice of cheddar served along with our apple pie. It would be unthinkable not to have it!
In fact you often see apple pies baked in a cheddar pastry, although to be honest, I'd rather have an actual slice of cheese with my pie.
This is a delicious cake, stogged full of little bits of apple and grated cheddar cheese. The apple provides a sweetness that is the perfect foil for the richness of the cheddar cheese, which melts into the cake batter, giving it a delicious tang!
It's not a light cake . . . but somewhat heavy . . . but oh so very good, especially with some Maple Sweetened Whipped Cream serve along side.
But . . . it doesn't stop there. Cut the cake into thin slices the day after and toast them until golden brown, then spread them with cold butter for an additional taste treat . . .
Oh, I know . . . I'm a very, very bad girl. But you love me anyways, right?
*Apple and Cheddar Cheese Cake*
Makes one 9 inch round cake
A lovely rich caked stogged full of lovely bits of apple and the wonderful tang of cheddar cheese. Serve warm with some Maple Sweetened whipped cream for a real treat!
3 ounces of plain flour (3/4 cup)
2.8 ounces fine cornmeal (Polenta) (1/2 cup)
1 1/2 tsp baking powder
1/4 tsp salt
4 ounces of butter, softened (1/2 cup)
5 ounces of caster sugar (3/4 cup)
2 large free range eggs
6 TBS whole milk
4 ounces strong cheddar cheese, grated (1 cup)
1 large Granny Smith apple, peeled, cored and finely chopped (1/4 inch dice)
Preheat the oven to 180*C/350*F/Gas mark 4. Butter a 9 inch round cake tin. Line the bottom with paper and butter the paper. Set aside.
Whisk the flour, cornmeal, baking powder and salt together in a bowl.
Cream together the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, one at a time, scraping down the bowl often. Reduce the speed to low and add half of the flour mixture. Stir in teh milk and then stur in the remaining flour mixture, just until combined. Fold in the cheese and apple. Turn the batter out into the prepared pan. Smooth the top over and then bake in the heated oven for about 35 minutes, or until a toothpick inserted in the centre comes out clean. Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack. Flip back over to the right side and cool to just warm before serving.
Serve cut into wedges with whipped cream that has been lightly sweetened with some Maple Syrup (before whipping) if desired. (About 1 tsp of Maple Syrup per 250ml (1 cup) of cream) Store any uneaten cake in an airtight container for up to two days at room temperature. (The leftovers are very nice sliced thinly, toasted lightly and spread with butter)