Irish Apple & Custard Cake
Donal Skehan
Donal Skehan
Recipe - Beacon Court
Irish Apple & Custard Cake
Prep Time25 Minutes
Servings8
Cook Time45 Minutes
Ingredients
300g peeled, cored and sliced cooking apple
110g butter plus extra for greasing
150g soft light brown sugar
2 large free-range eggs
210g plain flour, sifted
1 tsp ground cinnamon
1 tsp baking powder
Pinch of salt
110ml milk
Dunnes Stores Ready Made Custard
Directions
INGREDIENTS
- 300g peeled, cored and sliced cooking apple
- 110g butter plus extra for greasing
- 150g soft light brown sugar
- 2 large free-range eggs
- 210g plain flour, sifted
- 1 tsp ground cinnamon
- 1 tsp baking powder
- Pinch of salt
- 110ml milk
- Dunnes Stores Ready Made Custard
METHOD
- Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 20cm cake tin with a removable base.
- Peel, core and thinly slice the cooking apples.
- With an electric hand mixer, beat the butter and sugar in a large bowl until pale. Add the eggs, one at a time, mixing until they are incorporated. Fold through the flour, baking powder, salt, cinnamon and milk until you have a thick cake batter.
- To assemble, pour half the batter into the cake tin. The batter will be thick, so use a spatula to spread across the base of the tin. Top with thinly sliced apples and half of the custard. Finish off with the remaining cake batter.
- Bake in the oven for 40-45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. Serve with the remaining warm custard.
25 minutes
Prep Time
45 minutes
Cook Time
8
Servings
Recipe
INGREDIENTS
- 300g peeled, cored and sliced cooking apple
- 110g butter plus extra for greasing
- 150g soft light brown sugar
- 2 large free-range eggs
- 210g plain flour, sifted
- 1 tsp ground cinnamon
- 1 tsp baking powder
- Pinch of salt
- 110ml milk
- Dunnes Stores Ready Made Custard
METHOD
- Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 20cm cake tin with a removable base.
- Peel, core and thinly slice the cooking apples.
- With an electric hand mixer, beat the butter and sugar in a large bowl until pale. Add the eggs, one at a time, mixing until they are incorporated. Fold through the flour, baking powder, salt, cinnamon and milk until you have a thick cake batter.
- To assemble, pour half the batter into the cake tin. The batter will be thick, so use a spatula to spread across the base of the tin. Top with thinly sliced apples and half of the custard. Finish off with the remaining cake batter.
- Bake in the oven for 40-45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. Serve with the remaining warm custard.