Make this fluffy cake with warm custard.
Ingredients
- 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
Method
- Pre-heat the oven to 180ºC (350ºF/Gas 4).
- First peel and core the cooking apples.
- Slice them thinly and place them in layers in a buttered dish, then sprinkle with the caster sugar.
- Next make the sponge by whisking the butter and sugar in a bowl until they are pale and fluffy.
- Then beat in the eggs one at a time until each is incorporated into the mixture.
- Add the salt to the flour and gradually fold the flour into the mixture.
- Lastly add in the water so that the mixture is slightly loosened.
- 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.
- Next make the custard, whisk the sugar and egg yolks until they are light and fluffy.
- Split the vanilla pod in half lengthways and scrape the seeds into a pot and put the empty pod in also.
- Pour the milk into the pot and bring to just under the boil.
- Pour the hot milk onto the eggs and sugar whisking constantly.
- 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.
- Strain the custard and serve with hot apple cake.
