Sponge cake with grated apple and cheese incorporated into the mixture.
Not the same as:
Apple Cheesecake - A form of apple-curd cake tart
Apple Cheese - A 'cheese', ie. a moulded pulp, of apples
Original Receipt from the Stork Margerine Cookery Service c1951
APPLE CHEESE CAKE
HERE is an Apple Cake that is different with delicious cheesy tang which goes so well with the fruit. The recipe is recommended the Stork Margarine Cookery Service and serves six portions:
4ozs. (4 heaped tablespoons) selfraising flour.
2 ozs. margarine. Pinch of salt.
2-3 ozs. (2-3 rounded tablespoons) sugar.
1 tablespoon milk.
1/2 lb. cooking apples.
1 egg (or 2 extra tablespoons milk).
Milk and sugar to coat.
3 ozs. (3 heaped tablespoons) grated cheese.
Peel and core the apples and slice very thinly. Sieve the flour and salt into a basin, and rub the margarine. Add the grated cheese, sliced apples, and sugar, and stir in. Beat the egg slightly (if used) mix with the milk, add the dry ingredients and mix well. Put into an 8-inch sandwich tin brushed with melted margarine and spread evenly. Brush over with milk, sprinkle with sugar, and bake for 45 minutes in a moderately hot oven (Regulo Mark 5: deg. F) the third shelf from the top. Serve hot. sprinkled with sugar.
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4 oz Butter
4 oz Self raising flour
4 oz sugar
4 oz Red Leicester cheese, diced
1 Egg, beaten
2 Tablespoon Milk
6 oz Cooking apples
Custard to serve
Melt the butter in a saucepan. Mix flour, salt, sugar and cheese in a bowl. Add butter, egg and milk. Mix well. Peel, core and dice apple. Add to the mixture. Pour into a greased loose-bottomed 20 cm (8 inch) cake tin and level the surface. Bake at 190 °C / 375 °F / Gas 5 for 30-35 minutes or until risen and golden. Cool for 5 minutes then remove from tin and place on a wire rack.
Serve warm with custard if desired.
See: Apple Cheesecake
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