Ingredients

• 140g (5oz) butter or margarine, softened
• 195g (7oz) caster sugar
• 450g (1lb) plain flour, sieved
• 10ml (2 teaspoons) baking powder
• 2.5ml (1/2 teaspoon) salt
• 1.25ml (1/4 teaspoon) ground nutmeg
• 2 large eggs, beaten with 210ml (7fl oz) milk
• 210ml (7fl oz) milk
• 60g (2oz) walnuts or pecan nuts, chopped
• 1 eating apple, peeled and diced
• 15ml (1 tablespoon) lemon juice
• 195g (7oz) Jarlsberg cheese, diced
• 5ml (1 teaspoon) ground cinnamon
• 30ml (2 tablespoons) granulated sugar

Method

1. Pre-heat the oven to 375°F (190°C), gas mark 5.
2. Grease and base line a 9" (23cm) x 2" (5cm) deep round cake tin with greased greaseproof paper.
3. Measure the first eight ingredients into a large bowl and beat using an electric mixer or wooden spoon until mixture is well combined.
4. Fold in the nuts, then add the apple sprinkled with lemon juice. Finally fold in the diced Jarlsberg cheese.
5. Turn mixture into prepared tin. Level surface. Sprinkle mixed cinnamon and sugar evenly over.
6. Bake in centre of oven for 50–55 minutes, until well risen and firm to the touch.
7. Cool in tin for 10 minutes, then cool on rack. Serve in small slices.

Notes