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Apple and vanilla tea cake
Apple and vanilla tea cake
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Set a beautiful table and savor a delicious Apple and Vanilla Custard Tea Cake with old-world charm.
Ingredients:
  • 185g butter, softened
  • 141.90 gm caster sugar
  • 8.80 gm vanilla extract
  • 3 eggs
  • 150.00 gm self-raising flour
  • 125.00 ml plain flour
  • 84.98 gm milk
  • 1 red apple, quartered, cored, thinly sliced
  • 20g butter, melted
  • 20.00 gm raw sugar
  • 2.50 gm raw sugar, extra, to serve
  • 20.00 gm custard powder
  • 53.75 gm caster sugar
  • 257.50 gm milk
Instructions:
  • For making Vanilla custard, simply mix custard powder and sugar in a saucepan over medium heat. Gently whisk in milk until smooth. Cook and stir for 3 to 4 minutes until the mixture boils and thickens. Take off heat, add vanilla, cover with plastic wrap to avoid a skin forming, then cool.
  • Preheat your oven to 180C/160C fan-forced. Grease a 7cm-deep, 20cm round cake pan and line it with baking paper on the base and sides.
  • With an electric mixer, cream together butter, caster sugar, and vanilla until fluffy. Gradually add eggs one at a time, beating well after each addition. Sift in flours and gently fold in until just combined. Mix in milk until just combined. Spoon half of the batter into the prepared pan. Spread cooled custard over the batter, leaving a 2cm border around the edge. Drop small spoonfuls of the remaining batter over the custard and carefully spread to cover completely. Arrange apple slices on top of the batter, slightly overlapping. Brush with melted butter and sprinkle with raw sugar.
  • Bake for 1 hour and 10 minutes, or until a skewer inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then invert it onto a wire rack. Serve warm or at room temperature, and dust with additional sugar for a sweet finish.

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