Ingredients
Serves: 6
Prep: 25 mins
Bake: 45-50 mins
Cake
- 120g soft butter
- 140g caster sugar
- 2 large eggs
- Dash vanilla extract
- 210g plain flour
- 1 tsp baking powder
- A pinch salt
- 1/4 teaspoon ground clove (optional)
- 2 ½ granny Smith apples peeled & chopped into cubes
Crumble topping
- 50g plain flour
- 30g porridge oats
- 50g brown sugar
- 60g butter
Vanilla Custard
- 330ml milk
- 4 medium egg yolks
- Dash vanilla extract
- 55g caster sugar
- 2 tsp cornflour
- 2 tsp plain flour
- 4 tbsp Irish Whiskey
- Dash vanilla extract
Method
- Line the base of an 8" round loose-bottom cake tin.
- Grease and flour the sides and base of the tin and set aside.
- For the cake, cream the butter and sugar until soft and pale in colour.
- While this is mixing, peel and chop the Granny Smith apples, set aside.
- Add the eggs to the butter mixture one by one until combined. Add the vanilla.
- Sieve the flour, salt, baking powder & ground cloves into the above and mix.
- Finally, fold in the chopped apple cubes. Spoon this batter into the prepared cake tin.
- For the crumble, mix the flour, sugar, oats and butter until a sandy texture is reached.
- Place the crumble mix on top of the cake batter and place in a preheated oven set at 180°C (160C °C fan) & bake for 45/50 minutes or until a knife inserted comes out clean.
- Once the cake is baked, remove it and allow it to sit for 5 minutes before removing the tin.
- To make the custard, whisk the egg yolks, sugar, flour, cornflour & vanilla together.
- Gently warm the milk, then slowly pour it into the egg mixture, whisking constantly.
- Strain the mixture back into a clean pan and cook over medium heat, stirring continuously, until the custard thickens enough to coat the back of a spoon; take care not to let it boil.
- Remove from the heat and once it's cooked, pour in the Whiskey and mix to combine.
- Serve warm with a slice of the apple crumble cake.
