Crumbly Wensleydale cheese apricot and apple cake

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Serves: 12

By Cheesoid



  • 150g self-raising flour sifted

  • 2 tbsp milk

  • 175g golden caster sugar

  • 1 tbsp demerara sugar

  • 2 eggs beaten

  • 150g butter

  • 125g Wensleydale cheese

  • 2 apples peeled, cored and sliced


  1. Preheat the oven to 170C/Gas Mark 3. Grease a 20cm springform cake tin.
  2. Cream together the butter and sugar. Add the eggs one at a time and beat in the milk. Sieve in the flour and fold into the mixture.
  3. Then, fold in 3/4 of the apple slices and crumble over the cheese. Spoon the mixture into the cake tin. Arrange the rest of the apple slices on top and sprinkle with demerara sugar.
  4. Bake for 55 minutes until risen and golden brown. Leave to cool in the tin.

Additional Information

  • Nut Free

  • Vegetarian

  • Cake/Dessert

  • Autumn

  • Make Ahead

  • apple

  • cake

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Your comments

  • Cheesoid 04/03/11 14:41

    Only need a small slice per person - fresh fruit sets it off nicely. More in Wallace & Gromit's Cheesy Cook Book