Apple and vanilla custard tea cake
Apple and vanilla custard tea cake
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Serves 12
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Prep 20 minutes
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Cook 1 hour 15 minutes
Ingredient
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185g butter, softened
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²⁄³ cup caster sugar
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1 teaspoon vanilla extract
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3 eggs
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1 cup self-raising flour
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½ cup plain flour
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¹⁄³ cup milk
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1 red apple, quartered, cored, thinly sliced
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20g butter, melted
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1 tablespoon raw sugar
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Extra ½ teaspoon raw sugar, to serve
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Vanilla custard
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2 tablespoons custard powder
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¼ cup caster sugar
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1 cup milk
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1 teaspoon vanilla extract
Recipe
1.
Make Vanilla custard Combine custard powder and
sugar in saucepan over medium heat. Gradually stir in milk until smooth. Cook,
stirring, for 3 to 4 minutes or until mixture boils and thickens. Remove from
heat. Stir in vanilla. Cover surface with plastic wrap to prevent a skin from
forming. Cool.
2.
Preheat oven to 180°C/160°C fan-forced. Grease a
7cm-deep, 20cm round cake pan. Line base and sides with baking paper.
3.
Using an electric mixer, beat butter, caster
sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating
after each addition. Sift flours over mixture. Fold until just combined.
Add milk. Fold until just combined. Spoon half the mixture into prepared pan.
Whisk cooled custard until smooth. Leaving a 2cm border around edge, spread
custard over cake mixture. Dollop small spoonfuls of remaining cake mixture
over custard. Carefully spread to completely cover custard. Smooth surface.
Arrange apple slices, slightly overlapping, on top of batter. Brush with melted
butter. Sprinkle with raw sugar.
4.
Bake for 1 hour 10 minutes or until a skewer
inserted in centre comes out clean. Stand in pan for 10 minutes. Turn, top-side
up, onto a wire rack. Serve warm or at room temperature, sprinkled with extra
sugar.
Nutrition: (per serve) 1269kJ; 16.4g
fat; 10.3g sat fat; 4.6g protein; 35.1g carbs; 0.9g fibre; 75mg chol; 243mg
sodium.
