Sunday, 5 March 2017


190 grams butter, softened
3/4 cup caster sugar
2 eggs
1 1/2 cups  self raising flour
1/2 cup custard powder
1 cup milk
1 teaspoon vanilla

400 gram can pie apples
1 tablespoon caster sugar
2 teaspoons cinnamon
2 cups pauls double thick vanilla custard

preheat  oven to 180 c.
grease and line  24 cm springform tin with baking paper.

using an electric mixer, cream the butter and sugar. add eggs one at a time, beating
well after each addition.  add vanilla.

using mixer on low speed, beat in sifted flour and custard powder, alternating with the milk.

pour half of the mixture into the tin. place the apples evenly over the
top of the mix then sprinkle the apples with the sugar and cinnamon.

place the custard evenly over the top of the apples.

add the rest of the cake mixture  evenly over the top of the custard, making sure
it is spread to the edge of the tin.

cook for 50 - 60 minutes until nicely brown on top and  a skewer comes out clean.
(mine took the 60 minutes)

Cool completely in the tin.

serve at room temperature. dust with icing sugar to serve.

good with whipped cream or icecream

refrigerate left over cake.

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