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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.