Monday 6 April 2015

Apple and Custard Tea Cake

Serves 10

This cake is simply devine.  You will be hooked once you cut this cake and see custard oozing out from between the light vanilla sponge. It's impressive, yet relatively easy to make.

You will need some cooled stewed apple for this recipe. For that reason, this is a good one to make the day after you cook a roast pork and have some of my apple sauce (recipe here) leftover.  

Tea cakes are supposed to be eaten fresh, so it would be best to be serving enough guests to get this cake finished in one sitting. But don't worry if there's some left over; leftovers will keep in the fridge for a day or two and still be delicious. 

What's in it? 

125g unsalted butter, cubed and softened
85g caster sugar
1 egg
120g self-raising flour
40g cornflour
1tsp vanilla bean paste
70g skim milk 

500mL skim milk 
60g caster sugar
30g cornflour
2 eggs
1tsp vanilla bean paste

1/2 serve apple sauce (recipe here), blended to a chunky consistency

1tbs icing sugar, for dusting

How do I make it? 

1. First, make the custard by adding all custard ingredients to mixing bowl and cooking for 7 min / 90°C / speed 4. When cooked, pour into a bowl or jug and set aside to cool for at least 30 minutes. 

2. Pre-heat oven to 180°C (fan forced) / 160°C (electric). Spray a 20cm cake tin with a removable base with oil and line base of the tin with baking paper. 

3. To make cake batter, add butter, sugar, egg, flour, vanilla bean paste and milk to mixing bowl and mix for 20 sec / speed 6. 

4. Spoon about half of the batter in bottom of the prepared tin and spread evenly using a small spatula. Top with cooled custard and stewed apple, spread evenly across the cake batter. Spoon remaining cake batter on top of custard/apple and spread evenly so that it completely covers the custard/apple. 

5. Bake cake in oven for about 40 minutes, or until lightly golden. Remove from oven and allow to cool completely in tin before turning out on to a plate and dusting with icing sugar to serve. 

7 ProPoints per serve. 


This cake is best served fresh but if there are leftovers make sure they are refrigerated until eaten.