Apple and custard cake recipe (2024)

15 Ingredients

• 125g butter, at room temperature

• 100g (1/2 cup) caster sugar

• 1 tsp vanilla extract

• 2 eggs

• 300g (2 cups) self-raising flour

• 75g (1/2 cup) plain flour

• 185ml (3/4 cup) milk

• 290g (1 cup) drained canned apple slices pie fruit

• 50g (1/2 cup) flaked almonds

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  1 tbsp raw sugar

• Double cream, to serve

• vanilla custard

• 50g (1/3 cup) custard powder

• 435ml (1 3/4 cups) milk

• 2 tbsp caster sugar

• 1 tsp vanilla extract

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6 Method Steps

• Step 1

  To make custard (50g (1/3 cup) custard powder), stir powder and 1/2 cup milk in a saucepan until smooth. Stir in sugar (100g (1/2 cup) caster sugar), vanilla (1 tsp vanilla extract), remaining milk over medium heat for 5 minutes or until thick. Cool slightly.

  

• Step 2

  Preheat the oven to 180C/160C fan forced. Grease a 22cm springform pan. Line base and sides with baking paper. Beat butter (125g butter, at room temperature), caster sugar (2 tbsp caster sugar) and vanilla (1 tsp vanilla extract) until pale.

• Step 3

  Add eggs (2 eggs) to butter mixture, 1 at a time, beating well after each addition. Fold in flours (300g (2 cups) self-raising flour|75g (1/2 cup) plain flour) and milk (435ml (1 3/4 cups) milk) until combined. Spoon half the cake mixture into pan. Smooth surface.

  

• Step 4

  Dollop the warm custard over the top of the cake mixture and use the back of a spoon to spread into an even layer. Arrange the apple slices (290g (1 cup) drained canned apple slices pie fruit) on top.

  

• Step 5

  Dollop the remaining cake mixture over the top. Use the back of a spoon to gently smooth the surface to cover (don’t worry if there’s a few small gaps).

  

• Step 6

  Sprinkle with almonds (50g (1/2 cup) flaked almonds) and raw sugar (1 tbsp raw sugar). Bake for 1 hour or until skewer comes out clean. Set aside in pan for 20 minutes. Turn onto a wire rack to cool. Serve with cream (Double cream, to serve).

  

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