Cinnamon apples custard ripples cake

Cinnamon apples custard ripples cake.JPG    


150g butter, softened
3/4 cup caster sugar
2 teaspoons vanilla extract
2 eggs
1 2/3 cups self-raising flour
2/3 cup plain flour
2/3 cup milk
2 royal gala apples cored, halved, thinly sliced
1 teaspoon cinnamon
100 – 120 ml pouring custard
half handful of mixed berries for decoration (optional)


Preheat oven to 160°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and side with baking paper. Using an electric mixer, beat butter, sugar and vanilla for 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until combined.

Stir in half the sifted flours and milk. Repeat with remaining flours and milk. Spread half the cake mixture over base of prepared pan. Add custard on top. Spread over cake mixture. Arrange half the apple, in a single layer, over custard. Spoon remaining cake mixture over apple. Spread to level top. Top with remaining apple, slightly overlapping and place berries in the center. Sprinkle with cinnamon.

Bake for 1 hour and 15 minutes or until a skewer inserted in center of cake comes out clean. Stand in pan for 10 minutes. Turn out, topside-up, onto a wire rack to cool. Serve.

I use bought ready custard to safe time.

You can make your own custard: 2 Tbs custard powder, 2 Tbs caster sugar and 1 cup of milk.

Combine custard powder, sugar and 2 tablespoons milk in a saucepan over medium heat. Gradually stir in remaining milk until smooth. Cook, stirring, for 5 to 7 minutes or until mixture simmers and thickens. Remove from heat. Transfer to a heatproof bowl. Cover surface with plastic wrap. Cool completely.