Friday, 29 August 2008

Fragrant Custard Apple Cake is a great Australian website linked to a local newspaper which I enjoy having a look at from time to time when I feel adventurous or like a challenge.

I found this recipe sometime ago and when my sister came over from Melbourne recently and lunch was to be at our house, I thought this would be the perfect dessert as she cannot eat chocolate.

I never really made up my mind about this cake, I didn’t really enjoy making it as there wasn’t enough batter to spread it on the bottom of the pan, then pour on the custard and then spread on more batter. Secondly, ‘spreading’ batter on runny custard is not easy with a thick batter. I ended up adding some of the left over egg whites into the batter to make it runny and just putting spoonfuls on top of the custard and hoping for the best. When it finally came out of the oven it looked perfect and delicious, the sliced apple and spiced sugar helped I think.

Once we let it cool a little and sliced it into chunks and served it with cream everyone was very happy and enjoyed it. Personally, I was expecting a layer of cake, layer of custard and another lay of apple cake, but the custard kinda went into the cake. You couldn’t differentiate the custard at all. Some bites were moist and custardy and others were just ordinary cake. If I make this again, I think I would add some of the spices to the batter and possibly put some apples slices on top of the batter before the custard goes in. Anyway, it lovely, and everyone enjoyed it and it was lovely to sit around the table with the whole family.

For the custard
1 cup milk
3 large egg yolks
55g castor sugar
30g plain flour
2 tsp vanilla extract

For the cake:
200g soft butter
110g castor sugar
2 eggs
225g self-raising flour, sifted
2 small unpeeled apples, cored and thinly sliced (about 140g each)
1 tbsp butter, melted
2 tsp castor sugar, extra
¼ tsp nutmeg
¼ tsp allspice
¼ tsp ginger
¼ tsp cloves
¼ tsp cardamom
½ tsp cinnamon

For the custard
Place milk in a small saucepan and bring to a simmer over medium heat. Remove.

Whisk egg yolks and sugar in a small bowl until thick then add flour and whisk until smooth. Pour hot milk onto egg yolk mixture and stir until smooth. Return mixture to saucepan and stir over low heat until mixture comes to the boil. Stir constantly for 1-2 minutes until thick then remove from heat, stir in vanilla and chill, covered in the fridge.

For the cake
Pre-heat oven to 180C.

Combine butter and sugar in a bowl and beat with an electric mixer until pale and fluffy.

Add eggs, one at a time, beating well after each. Fold in flour.

Spread half the mixture into a 22cm greased and base-lined cake tin, add custard and smooth with a spatula.

Add spoonfuls of remaining cake mix and spread carefully with a spatula to cover custard.

Arrange apples on top of cake mixture and brush with melted butter. Combine sweet spice mix with extra castor sugar and sprinkle over apples.

Bake for 60 or until cooked when tested with a skewer. Cool in pan before turning out.

Sathya-rating ***

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