Recipe

Apple and custard teacake

Bite into this simple but delicious apple teacake and enjoy the rich layer of custard in the middle. Country cooking that has stood the test of time.

Mar 08, 2007 1:00pm
  • 1 hr cooking
  • Serves 8
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Ingredients

Custard
  • 2 tablespoon custard powder
  • 1/4 cup (55g) caster sugar
  • 1 cup (250ml) milk
  • 20 gram butter
  • 2 teaspoon vanilla essence
Apple and custard teacake
  • 200 gram butter, plus 20g extra, melted
  • 3/4 cup (150g) firmly packed brown sugar
  • 2 eggs
  • 2 cup (300g) self-raising flour
  • 1/2 cup (125ml) buttermilk
  • 2 (400g) apples, peeled, thinly sliced
  • 2 teaspoon caster sugar
  • 1/2 teaspoon ground cinnamon

Method

Apple and custard teacake
  • 1
    To make the custard, combine custard powder and sugar in a small saucepan; gradually stir in the milk. Stir over heat until the mixture boils and thickens. Remove from heat; stir in the butter and essence. Press plastic wrap over surface; cool
  • 2
    Preheat the oven to 180°C. Grease a deep 22cm round cake pan; line with baking paper.
  • 3
    Beat butter and brown sugar in a medium bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until combined between each addition. Stir in the sifted flour and buttermilk, in two batches.
  • 4
    Whisk the cooled custard until smooth. Spread half of the cake mixture into the prepared pan; top with custard. Spread the remaining cake mixture over custard until completely covered. Overlap apple slices on top; brush with the extra melted butter, then sprinkle with combined caster sugar and cinnamon.
  • 5
    Bake for about 1 hour or until firm; stand 5 minutes before turning onto a wire rack to cool.

Notes

This recipe can be made up to a day ahead.

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