You don’t have to use cooking apples in this recipes – any type of eating apple is just as perfect. In fact, I only really make this when I have apples that are past their prime in the fruit bowl and would be destined for the compost heap or the bin.
With the custard, if you don’t have double cream, just use single cream or whole milk for that measurement with the other amount of whole milk. Use what you have. As for the egg whites, why not put them in the fridge or freeze them if you won’t use them in a couple of days and make a Pavlova or a meringue roulade or some Italian meringue butter cream for a cake another day.
Enough waffling, here’s what you do!
What you’ll need:
- kitchen scales
- cup and spoon measures
- large mixing bowl
- electric mixer
- peeler, cutting board & knife for the apples
- spatula or wooden spoon
- medium saucepan
- measuring jug
- small bowl
- 24cm springform cake tin or pie dish
for the cake
- 175g room temp soft butter
- 175g caster sugar
- 4 large eggs
- 200g self-raising flour
- 1 tsp baking powder
- 1 heaped tsp cinnamon
- 4 or 5 peeled, cored and sliced apples (any type) – keep a small handful aside for the topping
- pinch of salt
for the crumble topping
- 70g soft brown sugar + 2 tbsp
- 70g butter
- 50g flour
- 2 tbsp oats
for the custard
- 4 egg yolks
- 4 tbsp caster sugar
- ½ tsp vanilla paste or vanilla extract
- 4 tbsp cornflour
- 250ml double cream
- 600ml whole milk
- Preheat oven to 200°C.
- In a large mixing bowl, using the electric hand mixer, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, then fold in the four, baking powder and cinnam
- Add in the peeled and sliced apples and fold into the mixture then turn the mixture into a well buttered spring-form cake tin or pie dish.
- Top with some extra slices of apple and sprinkle with 2 tbsp of soft brown sugar.
- In a small bowl, rub the 70g of butter into the rest of the crumble ingredients until you have a rough breadcrumb texture then sprinkle this over the top of the cake mixture and place into the oven for 40/45 mins – to test if it’s cooked through lightly press the centre and it should be slightly firm.
- When it’s out of the oven, make your custard.
- Measure your milk and cream, put into a medium saucepan on a medium heat.
- In the jug you used to measure, put the 4 egg yolks with the vanilla, cornflour and caster sugar and whisk together until combined.
- When the milk/cream reaches a low simmer, pour half into the jug with the egg yolk mix and turn the heat to medium/low.
- Keep it moving with the whisk and immediately add it back to the saucepan and continue to stir with a wooden spoon, keeping it off the bottom of the pan by stirring gently until it reaches a lovely thick consistency.
Serve the cake while it’s warm with some of that gorgeous fresh homemade custard and enjoy!