Mary's Apple Cake

Make this fluffy cake with warm custard.


  • 450 g bramley apples
  • 110 g caster sugar
  • for the sponge
  • 110 g butter
  • 110 g caster sugar
  • 2 large organic eggs (lightly beaten)
  • pinch of salt
  • 110 g self-raising flour (sifted)
  • 2 tblsp water
  • for the custard
  • 6 organic egg yolks
  • 125 g caster sugar
  • 1 vanilla pod
  • 500 ml milk


  1. Pre-heat the oven to 180ºC (350ºF/Gas 4).
  2. First peel and core the cooking apples.
  3. Slice them thinly and place them in layers in a buttered dish, then sprinkle with the caster sugar.
  4. Next make the sponge by whisking the butter and sugar in a bowl until they are pale and fluffy.
  5. Then beat in the eggs one at a time until each is incorporated into the mixture.
  6. Add the salt to the flour and gradually fold the flour into the mixture.
  7. Lastly add in the water so that the mixture is slightly loosened.
  8. Spread the sponge mixture evenly over the apples and bake in oven for about 45mins to 1 hour or until a skewer inserted into centre comes out clean.
  9. Next make the custard, whisk the sugar and egg yolks until they are light and fluffy.
  10. Split the vanilla pod in half lengthways and scrape the seeds into a pot and put the empty pod in also.
  11. Pour the milk into the pot and bring to just under the boil.
  12. Pour the hot milk onto the eggs and sugar whisking constantly.
  13. Then pour the milk and egg mixture back into the pot and cook gently over a low heat until it starts to boil, then remove immediately.
  14. Strain the custard and serve with hot apple cake.


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