There is actually no custard in this cake, but the moist apples give it a lovely custardy texture. It makes for the perfect afternoon tea treat. I highly recommend this cake to impress for it never fails J
Caster Sugar 1 cup – 220 grams
Butter 125 grams melted
Vanilla Extract 1 teaspoon
Self Raising Flour ½ cup – 75 grams
Cinnamon ¼ teaspoons
Salt 1.4 teaspoon
Milk ½ cup – 125 ml
Pink Lady or Granny Smith Apples 4 cored and thinly sliced
Preheat oven to a 180C – (160C fan forced).
Grease a 22cm round cake tin and line with non-stick baking paper.
Beat the eggs in a bowl with an electric mixer until pale and creamy.
Add the sugar and continue to beat for 5 minutes or until the mixture is thick and forms a ribbon.
Stir in the butter and vanilla
Add the flour, cinnamon, flour and milk, stirring through gently.
Add the apples and make sure all the slices are coated in the batter.
The batter will be quite runny.
Pour into the cake tin and bake for one hour, or until golden brown and coming slightly away from the sides of the pan.
The cake is cooked when a skewer is inserted into the centre comes out clean.
Cool in the tin for 10 minutes before carefully turning out onto a wire rack.
Dust with icing sugar and serve with either thick cream or custard.
Serves 8 people
Prep 10 minutes
Cook 1 hour