Blackberry, Apple and Lancashire Cheese Cake

Lancashire cheese may seem like a strange addition, but it adds a lovely creamy texture and flavour. Use the crumbly variety, if you can get hold of it.

Hands-on time 30min, plus cooling. Cooking time about 1hr 10min. Serves 12

• 200g unsalted butter, softened, plus extra to grease

• 3 large Bramley apples, about 600g

• 175g caster sugar

• 100g light brown soft sugar

• 4 medium eggs, beaten

• 1tbsp vanilla bean paste

• 300g self-raising flour

• 75g sultanas

• 150g blackberries

• 175g creamy or crumbly Lancashire cheese, crumbled

1 Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm square tin with baking parchment. Peel, core and roughly chop 2 of the apples; set aside.

2 Using a handheld electric whisk, beat the butter, caster sugar, and 75g light brown soft sugar until light and fluffy. Gradually beat in the eggs, followed by the vanilla. Using a large metal spoon, fold through the flour. Add the chopped apples, sultanas and blackberries and fold to combine.

3 Spoon ½ the mix into the lined tin, spread to level then sprinkle over cheese. Spoon over remaining cake mix and spread to level. Quarter, core and thinly slice remaining apple and toss with remaining 25g light brown soft sugar. Arrange on cake, overlapping slices slightly.

4 Bake for 1h-1hr 10min, or until a skewer inserted into the centre comes out clean (cover with foil if cake is browning too much). Cool in the tin. Serve warm or at room temperature.

PER SERVING 420cals, 9g protein, 20g fat (12g saturates), 50g carbs (31g total sugars), 2g fibre TO STORE

Keep in an airtight container at room temperature for up to 3 days. goodhousekeeping.com/uk