Apple custard cake

Traditionally made in autumn to coincide with the harvest, this apple custard cake is a delightful marriage between the tartness of apples and the sweetness of custard and cake.
Apple custard cake
1H 10M
1H 35M



1.Place cornflour, custard powder and 1/3 cup caster sugar in small saucepan. Whisk 1 1/3 cups milk and egg yolks in a large jug. Gradually whisk milk mixture into cornflour mixture until smooth. Place over low heat. Whisk constantly until custard boils and thickens. Remove from heat; cover surface directly with plastic food wrap. Cool.
2.Preheat oven to 160°C (140°C fan-forced). Grease and line a 21x10cm loaf pan with baking paper, extending paper at long sides for handles. Using an electric mixer, beat butter, extra sugar and essence in a medium bowl until light and creamy. Add eggs, one by one, beating well after each addition. Fold in flour and extra milk. Spoon mixture into prepared pan. Spread half the cooled custard over cake mixture.
3.Peel and quarter apple, then slice thinly. Arrange apple over custard. Sprinkle with demerara sugar. Bake for 55-60 minutes or until a skewer inserted at centre comes out clean. Cool in pan for 10 minutes; transfer to a wire rack to cool.
4.Cut into slices to serve. Warm remaining custard. Whip cream until soft peaks form; fold into custard. Serve cake with custard.

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