This is a lovely vanilla tea cake topped with spiced apples. Once you cut a piece, you will noticed there is a layer of custard inside the tea cake! What more can you ask for? Apples, spices and custard… classic combinations! This recipe will take some time to do, but you will be rewarded with the effort.
1 cup milk
3 large egg yolks
50g caster sugar
1 tablespoon cornflour
2 teaspoons vanilla extract
200g unsalted butter, softened
100g caster sugar
225g self-raising flour
1/2 teaspoon vanilla bean paste
1 teaspoon vanilla extract
3 to 4 tablespoons milk
2 apples, peeled, cored, cut into 16 quarters
1 tablespoon unsalted butter, melted
2 teaspoons caster sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground clove
To make the custard: Place milk in a small saucepan and bring to a simmer over medium heat. Remove. Whisk egg yolks and sugar in a small bowl until thick then add cornflour and whisk until smooth. Pour hot milk onto egg yolk mixture and stir until smooth. Return mixture to saucepan and stir over low heat until mixture comes to the boil. Stir constantly for 1-2 minutes until thick then remove from heat, stir in vanilla and chill, covered in the fridge.
To make the cake: Preheat the oven to 180ºC. Line the base of 22cm springform cake tine with baking paper. Grease the side of the cake tin.
Cream the butter and sugar in a bowl and beat with an electric mixer until pale and fluffy.
Add eggs, one at a time, beating well after each. Add vanilla bean paste and extract. Fold in flour and milk.
Spread half the cake mixture into prepared cake tin, add custard and smooth using a spoon.
You may need to add a little bit of more milk to further loosen the cake mixture. Add spoonfuls of remaining cake mix and spread carefully to cover custard. The mixture may not fully cover the custard, but that is okay.
Arrange apples on top of cake mixture and brush with melted butter. Combine spices and caster sugar together, then sprinkle over apples.
Bake for 40 to 45 minutes or until cooked when tested with a skewer. Allow the cake to cool in the cake tin. Remove the side of the springform cake tin. Using a large spatula, remove the cake from the base onto a cooling rack to cool completely.
Lightly dust with icing sugar.