Roquefort and Apple Cake

After the success of my recent Yorkshire Wensleydale Cranberry & Apple Cake, I decided to take the concept further. Further west, in fact. From Yorkshire to France to a little town of Roquefort famous for its PDO-certified deliciously sharp, tangy and salty blue cheese. It turns out this cheese also makes a terrific Roquefort cake!

There are a few savoury Roquefort cake recipes out there, like this one with bacon, and this one with walnuts. But with this cake, I wanted to bring Roquefort to the dessert course with something more sweet than savoury. Hence the apples and a good handful of currants (or raisins if you’d like). I love the salty tang the Roquefort brings to this. Of course, you could use any kind of blue cheese here. I recommend a stronger blue cheese like Gorgonzola or Stilton. We enjoyed this served with creme fraiche and a some fresh berries. Equally, it could be an interesting addition to a cheese board.

Roquefort and Apple Cake

This Roquefort and Apple Cake is a rustic French-style bake that walks the line between sweet and savoury. Tart apples bring natural sweetness, while Roquefort lends its signature tang and depth, creating a beautifully complex flavour. Serve it as a dessert with a dollop of crème fraîche or Greek yoghurt, or slice it thinly as part of a cheeseboard for something unexpected. 

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Course: Dessert

Cuisine: French

Ingredients Method

Ingredients

  

• 150 g butter at room temperature
• 175 g golden caster sugar
• 2 eggs beaten
• 2 tbsp milk
• 175 g self-raising flour I used Gluten Free Dove’s Farm Self-Raising Flour
• 2 apples peeled cored, sliced
• 125 g Roquefort or other strong blue cheese
• 80 g sultanas raisins, or a mix
• 1 tbsp Demerara sugar

Method

 

1. / Gas Mark 3. Grease an 8-inch (20 cm) springform cake tin, or line a suitably sized tin (I used a large loaf tin).
2. Cream butter and sugar together until pale and fluffy, ideally with a stand mixer or electric hand mixer, or you can do this by hand with a wooden spoon.
3. Beat in eggs one at a time, then mix in milk and sifted flour.
4. Fold in about ¾ of the apple slices along with the currants/raisins and Roquefort.
5. Spoon the batter into the prepared tin. Arrange the remaining apple slices on top. Sprinkle Demerara sugar over the surface.
6. Bake for ~55 minutes, until risen and golden. Allow to cool in the tin.