Apple and Cheddar Cake with Maple Cream


Apple and Cheddar Cake with Maple Cream

3/4 cup Self Raising flour

1/2 cup yellow cornmeal

1 – 11/2 tsp. baking powder

1/4 tsp. salt

115g butter, softened

3/4 cup sugar

2 large eggs, beaten [beat separately]

6 tbsp. milk

1 cup grated cheddar cheese [use a good mature make]

1 large tart apple, such as Granny Smith, peeled, cored, and cut into 1/4 inch dice

A good-sized tub of double cream

Maple syrup

Preheat oven to 180C. Butter a 23cm spring form tin. Combine the flour, cornmeal, baking powder and salt in a medium bowl.

Combine the butter and sugar in an electric mixing bowl and cream together on high speed for about 3 minutes until fluffy. Scrape down the sides as necessary. Turn mixer to medium speed and add the eggs one at a time. Scrape down as necessary. Turn the mixer down to low and add half of the flour mixture. Stir in the milk. Stir in the remaining flour mixture until just combined. Stir in the cheddar cheese and apple.

Scrape the mixture into the tin, smooth the top. Bake until the top is golden brown, and a skewer inserted into the centre comes out clean – about 35 or 40 minutes. Leave to cool, remove from tin and cool completely on a wire rack.

Whip the double cream until thickened. Add a good tbsp or two of maple syrup to the cream. Whip to combine and serve with the cake. YUMMY!