AP­PLE CUS­TARD TEA CAKE

Homes+ (Australia) - - EASY FOOD -

SERVES 10-12 PREP + COOK 2 HOURS + COOL­ING TIME

200g but­ter, soft­ened

½ cup caster su­gar

2 eggs

1¼ cups self-rais­ing flour

1/3 cup cus­tard pow­der

2 medium green-skinned ap­ples, peeled, quar­tered, cored, sliced thinly

20g but­ter, melted

2 tsp caster su­gar, ex­tra

½ tsp ground cin­na­mon

CUS­TARD

2 tbsp cus­tard pow­der

¼ cup caster su­gar

1 cup milk

20g but­ter

1 tsp vanilla ex­tract

ONE To make cus­tard, com­bine cus­tard pow­der and su­gar in a small pan; add milk, stir­ring over heat un­til mix­ture boils and thick­ens. Re­move from heat; stir in but­ter and ex­tract. Trans­fer to small bowl; cover sur­face with plas­tic wrap. Cool. Whisk un­til smooth be­fore us­ing. TWO Pre­heat oven to 170°C/150°C fan. Grease a deep 22cm round cake pan; line base with bak­ing pa­per.

THREE Us­ing an elec­tric mixer, beat but­ter and su­gar in small bowl un­til light and fluffy. Beat in eggs, one at a time. Stir in sifted flour and cus­tard pow­der. FOUR Spread half the mix­ture into cake pan; spread cus­tard over tea­cake mix­ture, leav­ing 2cm bor­der around edge. Top cus­tard with spoon­fuls of re­main­ing tea­cake mix­ture; spread with spat­ula to com­pletely cover cus­tard. Ar­range ap­ples on top; brush with melted but­ter, sprin­kle with com­bined ex­tra su­gar and cin­na­mon. FIVE Bake tea­cake about 1 hour or un­til firm in the cen­tre; cool in pan. Sprin­kle with ex­tra caster su­gar, if de­sired.

Suit­able to freeze. But­ter suit­able to mi­crowave.

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