Apple Custard Cake

Apple Custard Cake

I conduct a little experiment with this cake and guess what it bloody worked! It s a tasty sponge with a layer of creme patissiere topped with cinnamon apples, enjoy!!

Ingredients: 

For the cake:

  • 175g caster sugar

  • 175g softened butter

  • 3 eggs

  • Zest 1 lemon

  • 60ml olive oil

  • 1 cup of buttermilk (if you don’t have buttermilk mix 1tbsp of lemon juice with 1 cup of milk and let it curdle – this takes about 10 mins)

  • 2 tsp baking powder

  • 300g flour

For the creme patissiere:

  • 3 large (60g) egg yolks

  • 65g granulated sugar

  • 15g all-purpose flour

  • 15g corn flour

  • 300 ml whole milk

  • 1 tsp vanilla extract

For the apple topping:

  • 2 apples, cored, peeled and finely sliced

  • 2 tbsp of granulated sugar

  • 1 tbsp cinnamon


apple custard cake - carla molinaro


Carla molinaro apple cake

Method:

1.     Make the creme patissiere (custard)

a.     In a medium bowl, mix together the egg yolks and sugar until pale yellow and creamy, then whisk in the corn flour and flour and set aside.

b.     Put the milk and vanilla extract in a pot on a medium heat and bring to a boil. Remove from heat. Gradually pour the hot milk into the egg mixture while simultaneously whisking constantly until smooth.

c.     Transfer mixture back into saucepan. Cook over medium-low heat, whisking constantly so that the eggs don’t curdle, until the mixture thickens. 

d.     Once thick remove from heat and transfer to a medium bowl. Press a piece of clingfilm directly onto the surface of the custard to prevent it from creating a ‘skin’. Let it cool to room temperature.

2.     Heat your oven to 180 degrees C and grease and line a cake tin.

3.     Cream the butter and sugar together until light and fluffy.

4.     Add the eggs and mix well.

9.     Add the buttermilk, lemon zest and olive oil once combined add the flour and baking powder and mix. Be careful not to over mix the batter.

10.  Pour the cake mix into your tin. Then spoon a layer of creme patissiere over the top of the cake mixture. Layer the apples in a pattern of your choice and then dust with the cinnamon and sugar mix.

11.  Bake for 55mins or until cooked. It is a little tricky to see if the cake is ready because of the custard on the top so I pushed a knife into the side of the cake under the custard to check that it was ready.

12. Enjoy!