Bramley apple and custard cake

This week, I’ve been given another big bag of Bramley apples so I’ve been flicking through Pinterest to find some new Bramley apple recipes. Whilst browsing, I found this fab looking cake and followed it through to Cookie’s Cakes and Bakes (CCB) – a lovely baking blog with lots of delicious looking recipes (like her coconut and lime drizzle cake – yum! Will be trying this one out!).  I just love custard but had a bit of a failure when I last tried making a custard cake, however, I couldn’t resist giving this one a go.

It’s not a quick cake to make: firstly you need to make the custard, then the cake, then peel, core and slice the apples before arranging them neatly on top of the cake! However, it is worth the effort! I followed the recipe given by CCB almost exactly; the only thing that I changed was the addition of the apricot jam glaze, which just helped the cake to look that bit more special. 

I love the custard layer running through this cake; the texture of the cake is great and the apples on the top are delicious. However, like last time that I made a custard cake, I found that the custard powder in the actual cake leaves a dry taste in your mouth. I’ll definitely be making this cake again (would be also be fantastic with rhubarb) but next time, I’ll leave out the custard powder and simply up the flour (which is the recipe I have given below).  

Bramley apple and custard cake

Ingredients

1. 200g soft butter
2. 110g caster sugar
3. 2 eggs
4. 1 tsp vanilla extract
5. 225g plain flour
6. 2 tsp baking powder
7. 2 tablespoons milk (at room temperature)
8. 3-4 Bramley apples, peeled cored and cut into slices
9. Demerara sugar for sprinkling over the cake
10. 2 tblsp apricot jam, warmed and sieved to remove any lumps

For the custard:

1. 2 tablespoons custard powder
2. 55g caster sugar
3. 250ml milk
4. 20g butter
5. 2 tsp vanilla extract

Method

1. Preheat the oven to 180C.
2. Grease a 20cm deep cake tin and line the bottom of the tin with baking parchment (or simply line with a non-stick cake tin liner – much easier!).
3. Mix together the custard powder and caster sugar in a saucepan.
4. Whisk in the milk, stirring over a medium heat until the custard thickens.
5. Take the custard off the heat and stir in the butter and vanilla extract.
6. Pour into a bowl, place some clingfilm over the top (making sure that it touches the surface of the custard to prevent it forming a skin) and leave to cool.
7. Sift the flour and baking powder into a large bowl.
8. In a separate bowl, cream together the butter and sugar until very light and fluffy (at least 5 minutes in a stand mixer).
9. Beat in the eggs, one at a time until the mixture is frothy and mousse-like. Add a tablespoon of the flour with each egg to stop the mixture curdling.
10. Gently stir in remaining flour.
11. Mix in 2 tablespoons of milk to loosen the batter a little.
12. Spread half the batter in the cake tin.
13. Spread the cooled custard all over the batter.
14. Use a small spatula to carefully spread the remaining batter over the custard, making sure that all the custard is covered with batter.
15. Place your apple slices over the top of the cake.
16. Sprinkle Demerara sugar all over the cake.
17. Bake for 50-60 minutes or until risen and golden. A skewer inserted in the middle of the cake should come out clean.
18. Allow to cool for 15 minutes and then remove from the tin and place on a wire rack.
19. Use a pastry brush to brush the top of the cake with the warmed apricot jam.

Rhubarb and custard cake

I’m not much of a gardener, in fact that’s not true – I’m really not a gardener at all. I’m good at wandering around a garden centre and picking out what to grow and pretty pots to grow it in – then it is over to EHH (Ever Hungry Husband – for those who haven’t been following from the start!), who is in charge of planting and general care! Our garden is very much a work in progress so, at the moment, we are mostly sticking to things that can be grown in pots – ideally edible things! Last year’s effort was a bit of a spectacular failure – the never ending rain and general miserable-ness meant that pretty much everything refused to grow – except the rhubarb! Rhubarb seems to love damp and miserable conditions and grew like crazy!

This year, we haven’t even touched the rhubarb – it had just been left from last year, and again, it has sprung up and produced beautiful long red stalks and huge leaves. So, time to start digging out the rhubarb recipes! I absolutely love rhubarb and you really can’t go far wrong with a traditional rhubarb crumble with custard, or simple stewed rhubarb on porridge in the mornings. Looking back, my first blog post was about rhubarb crumble muffins! However, this time, I decided to have a go at a new recipe that I found on the internet: rhubarb and custard cake.

The recipe itself is very simple and (other than the rhubarb) the ingredients are fairly standard stock cupboard ingredients. You can get on with making the cake whilst the rhubarb is cooking.

Unfortunately, there is something about this recipe that just didn’t quite work. It cooked perfectly in the given time – the texture was soft and moist and the general flavour great. However, the custard powder could still be tasted and left a very dry taste and texture in the mouth, which ruined the overall taste of the cake. This won’t be a recipe that I will try again – there are lots more rhubarb (and custard) cake recipes out there to try (including this crumble cake recipe that I made a few weeks ago and I'm sure would adapt well to rhubarb - possibly with strawberries) – and from the way that my rhubarb is growing, I’ll have lots of opportunities to try them out!

Rhubarb and custard cake

Ingredients

1. 200g rhubarb, trimmed and cut into small pieces
2. 50g demerera sugar
3. 150g caster sugar
4. 150g sunflower spread
5. 3 eggs
6. 100g SR flour
7. 100g ground almonds
8. 1/2 tsp almond essence
9. 60g custard powder
10. 25g flaked almonds
11. 1 tbs icing sugar

Method

1. Preheat oven to 180C.
2. Line the bottom of 20cm loose bottomed baking tin with baking parchment (or use a liner if you have one).
   Place the rhubarb and Demerara sugar in a pan with a tight fitting lid, cover and cook on a med/low heat for 7 mins or until just cooked, stirring occasionally.
3. Cream the spread and caster sugar until pale and fluffy.
4. Add the eggs, one at a time with 1 tbsp flour with each egg. Beat well after adding each egg.
5. Fold in the flour, ground almonds, almond essence and custard powder.
6. Loosely fold in cooked rhubarb.
7. Spoon into the prepared tin.
8. Scatter over flaked almonds and bake for 45-50 mins.
   Allow to cool in tin.
9. Once cool, remove from tin and dust with icing sugar.