Today Miss T got a lesson in “never judging a book by it’s cover” or in this case, an apple by it’s skin.
We had some Granny Smith apples in the fruit bow. They’re Miss T’s favourite. But when she picked one up today it’s skin was discoloured.
Of course she refused to eat it…I can’t really blame her, as you can see from the photo, it didn’t look very appetising.
So what to do with it? It wasn’t squishy so probably wasn’t rotten at all. If it was bruised it was only on one side. We peeled it and found the flesh inside was pristine.
I threw the cores and unblemished parts of the peel into my freezer stash for apple jam and cider vinegar and we checked the recipe books for ideas.
After a few minutes we found an interesting recipe* using Apples and Cheese (which I just happened to have a dried out chunk of sitting in the fridge). We did a little tweaking to lower the (already fairly low for a vintage recipe) sugar and it was delicious.
Vintage Cheese & Apple Cake
2 large green apples, peeled , cored and sliced.
50 grams (2 oz) cheddar or similar cheese, grated.
2 1/2 cups plain flour
2 1/2 teaspoons baking powder ( or just use self-raising flour)
1 tablespoon rice malt syrup ( or honey or maple syrup) for cake and about another tablespoon for topping.
75 grams (3 oz) butter for cake batter and a scrap extra for topping.
150 mls (1/4 pint) milk
1/2 teaspoon cinnamon
Grease a 18 x 25 cm (7 x 10 inch) baking tin (or thereabouts) and get your oven warmed up to about 190 Celsius.
Sift flour into a bowl and stir through cheese. Melt butter and stir in syrup. Cool a little and pour this and milk into flour mixing well until you get a soft dough. Pat into bottom of baking tin and top with sliced apple. Sprinkle with cinnamon and drizzle with a little more syrup and dot with butter. Bake about 30 minutes or until risen and apples are starting to brown and skewer poked in the centre comes out clean.
Leave cool a few minutes in the tin before cutting slices.
Enjoy as it is, warm from the oven or serve with cream, icecream or yoghurt.
*the original recipe we tweaked can be found in the book Cooking for Victory: Celebratory foods on rations by Marguerite Patton. 2012 edition published by Bounty Books