Mum’s Apple Custard Cake

Mum’s been making this cake for aeons – I call it the ‘smile maker’. You can’t possibly noT win with apples and custard! If making the custard from scratch is an idea you scoff at, you can of course (like my mum) go the instant powdered type, but it will cause me to die a little bit on the inside.

FEEDS 12–14

CUSTARD

350 ml (12 fl oz) milk

4 eggs

150 g (5½ oz/²/₃ cup) caster (superfine) sugar

1½ teaspoons vanilla extract OR vanilla essence

2 tablespoons wheaten cornflour (cornstarch), see note

CAKE BATTER

250 g (9 oz) unsalted butter, softened

335 g (11¾ oz/1 ½ cups) caster (superfine) sugar

1½ teaspoons vanilla extract OR vanilla essence

½ teaspoon salt

1 teaspoon finely grated lemon zest

6 eggs

125 ml (4 fl oz/½ cup) sour cream

335 g (11¾ oz/2 ¼ cups) plain (all-purpose) flour, sifted

3½ teaspoons baking powder, sifted

3 pink lady OR granny smith apples, peeled, cored & cut into 3 mm (¹/₈ inch) slices

1 teaspoon ground cinnamon

TO SERVE

1 quantity Crème Chantilly or Vanilla Sour Cream or Vanilla Crème Fraîche (for all three, see here)

METHOD

To make the custard, microwave the milk in a heatproof bowl for 2 minutes on the highest setting. Meanwhile, whisk the eggs, sugar and vanilla in a medium mixing bowl until pale and thick. Add the cornflour, and whisk until smooth. Pour this into the hot milk, and whisk to combine. Buzz in the microwave for 2 minutes on the highest setting. Whisk until smooth, and microwave in 1-minute bursts until you have a thick paste. Press some plastic wrap directly on the surface of the custard, to prevent a skin from forming, and set aside.

Preheat the oven to 170°C (325°F) fan-forced. Grease the ring of a 22–24 cm (8½–9½ inch) springform tin, then turn the base upside down, so it no longer has a lip. Place a piece of baking paper over it, then clamp the ring around it to secure.

To make the cake batter, combine the butter, sugar, vanilla, salt and lemon zest in a medium mixing bowl, and beat with an electric mixer until pale and fluffy. Add the eggs one at a time, beating well between each addition. Whisk in the sour cream by hand, then fold through the flour and baking powder in two or three batches.

Spread half the cake batter over the bottom of the prepared tin, add a middle layer of the custard and then the remaining batter. Arrange the apple slices in concentric circles over the top, sprinkle with the cinnamon and bake for 40 minutes, or until an inserted skewer comes out clean. Slide a knife around the edge of the tin, before releasing the ring and carefully sliding the cake onto a wire rack. Cool completely, before cutting and serving with your choice of dolloping cream.