Apple Custard Cake
February 06, 2020
"DEH requested I save this recipe to give it a go."
- Serving Size: 1 (352.8 g)
- Calories 672.5
- Total Fat - 31.6 g
- Saturated Fat - 11.6 g
- Cholesterol - 1121.4 mg
- Sodium - 12368.7 mg
- Total Carbohydrate - 67.5 g
- Dietary Fiber - 3.4 g
- Sugars - 45.4 g
- Protein - 30.3 g
- Calcium - 227.9 mg
- Iron - 5 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.3 mg
Place cornflour, custard powder and 1/3 cup caster sugar in small saucepan and whisk in 1 1/3 cups milk and egg yolks in a large jug.
Gradually whisk milk mixture into cornflour mixture until smooth and then place over low heat and whisk constantly until custard boils and thickens.
Remove from heat; cover surface directly with plastic food wrap and let cool.
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 and then add eggs, one by one, beating well after each addition.
Fold in flour and extra milk and then spoon mixture into prepared pan and then spread half the cooled custard over cake mixture.
Peel and quarter apple, then slice thinly and arrange apple over custard and sprinkle with demerara sugar and then bake for 55-60 minutes or until a skewer inserted at centre comes out clean and then let cool in pan for 10 minutes and then transfer to a wire rack to cool.
Cut into slices to serve.
Warm remaining custard and whip cream until soft peaks form; fold into custard and serve cake with custard.
Tips & Variations
No special items needed.