Apple custard tea cake

SERVES 10-12 PREP AND COOK TIME 2 HOURS (+ COOLING TIME)

200g butter, softened

½ cup (110g) caster sugar

2 eggs

1¼ cups (185g) self-raising flour

⅓ cup (40g) custard powder

2 medium (300g) green-skinned apples, peeled, quartered, cored, sliced thinly 20g butter, melted

2 teaspoons caster sugar, extra

½ teaspoon ground cinnamon extra caster sugar, optional, to serve

CUSTARD

2 tablespoons custard powder ¼ cup (55g) caster sugar 1 cup (250ml) milk 20g butter 1 teaspoon vanilla extract

1 CUSTARD Combine the custard powder and sugar in a small saucepan; gradually add milk, stirring over heat until mixture boils and thickens. Remove from heat; stir in butter and extract.

Transfer to a small bowl; cover surface with plastic wrap to prevent a skin forming. Cool. Whisk until smooth just before using.

2 Preheat oven to 170°C (150°C fanforced). Grease a deep 22cm round cake pan; line base with baking paper.

3 Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour and custard powder.

4 Spread half the teacake mixture into the pan, then spread Custard over mixture, leaving a 2cm border around the edge. Top Custard with spoonfuls of the remaining teacake mixture; gently spread with a spatula to completely cover the Custard. Arrange apples on top; brush with melted butter, then sprinkle with combined extra sugar and cinnamon.

5 Bake teacake for 1 hour or until firm in the centre; cool in pan. Sprinkle with extra caster sugar, if desired.