Method

• Lightly grease a 20cm loose bottom round cake tin with butter. Line the base of the tin with parchment paper.
• Preheat the oven to 180C/160Cfan/Gas 4.
• For the dry ingredients- sift the flour with the baking powder and nutmeg into a large baking bowl. Add the sugar, raisins and grated apples.
• For the wet ingredients – in a large jug mix the beaten eggs, Black Garlic Paste and oil.
• Mix the wet and dry ingredients together until the mixture is evenly incorporated.
• Spoon half the mixture into the prepared tin. Add the grated cheese and sprinkle the chopped Black Garlic cloves over the cheese. Spoon the remaining cake mixture over the cheese and chopped Black Garlic cloves.
• Bake for 50 minutes until golden and firm.
• Cool in the tin for 30 minutes then remove from the tin and leave to cool completely on a wire rack.

To Serve: dust with icing sugar and cut into slices. Enjoy with a nice cup of tea and a slice of Wensleydale cheese.