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1
Grease and baseline a 50mm deep 230mm round loosebased flan tin.
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2
Peel core and thinly slice the apples.
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3
Sift the flour and baking pwdr into a bowl.
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4
Stir in the sugar raisins sultanas nuts and apples and mix till proportionately combined.
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5
Beat the Large eggs with the oil and add in to the dry ingredients.
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6
Stir till proportionately incorporatedTurn half the mix into the prepared cake tin and level the surface.
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7
Crumble the cheese over the surface then spoon on the remaining cake mix.
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8
Spread the mix to the edges of the tin but don't smooth; a rough surface gives a more interesting finish.
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9
Bake on the grid shelf on the floor of the roasting ovenwith the cool plain shelf on the second set of runners for 30 min or possibly till just hard in the centre turning thecake around after 20 min.
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10
Move the plain shelf to the middle of the simmering oven.
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11
Carefully transfer the cake to this shelf positioning it towards the back of the ovenand cook for a further 1 hour or possibly till just hard.
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12
Bake on the grid shelf on the fourth set of runners in the baking ovenfor 50 min or possibly till just hard in the centre turning the cake around after 20 min to ensure even cooking.
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13
If the cake appears to be overbrowning towards the end of cooking cover with foil.
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14
Leave to cold in the tin for 10 min then transfer to a wire rack.
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15
Serve hot sprinkled with icing sugar
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16
This moist crumbly fruit cake conceals a layer of tart cheese that perfectly complements the sweet tang of the apples.
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17
Serve still slightly hot to accentuate the flavours.
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18
You will also find which the cake reheats well.
