Mango & Wensleydale Cheese Cake
The secret ingredient here is the cheese which adds an intriguing elment to the cake.
Ingredients
- 25 g salted butter melted, for greasing the tin
- 150 g salted butter 5 oz, softened
- 175 g soft light brown sugar 6 oz
- 2 eggs – beaten
- 2 tbsp mango juice or milk
- 175 g self raising flour – sieved 6 oz
- 1 small apple – peeled, cored & sliced about 100g / 3.5 oz
- 1 large ripe but firm mango, peeled and cut into thin slices about 1" long 250 g sliced weight
- 125 g Wensleydale with mango & ginger – crumbled 4 oz
- 1 tbsp Demerara sugar
Instructions
- Preheat the oven to 170°C / 325°F / gas mark 3.
- Grease a 20cm (8”) springform cake tin well with the butter. You may have a bit more than you need but add it all to the pan.
- Cream together the butter and sugar. Add the eggs one at a time, beat in the milk and flour. Fold in all of the apple slices and 3/4 of the mango slices.
- Crumble over the mango & ginger Wensleydale cheese. The mixture will be very thick.
- Spoon the mixture into the tin.
- Arrange the rest of the mango slices on top and sprinkle with demerara sugar.
- Bake for 55 minutes until risen and golden brown. Leave to cool in the tin.