| | Apple cinnamon custard cake
Apple cinnamon custard cake
Apple cinnamon custard cake 4.3-5 9
  • Calories: 1983 kj
  • Fat: 30.3g
  • Carbohydrates: 32.5g

How to Make:

  1. Position a rack in the centre of the oven and preheat to 180C or 160C fan-forced. Grease a 23cm springform pan with the 20g of butter.
  2. In a medium bowl, toss the apples with Grand Marnier to coat, and set aside.
  3. In another medium bowl, whisk together the 1 1/4 cups of flour, 1 cup of caster sugar, baking powder, salt and 1/4 teaspoon of the cinnamon. In a large bowl, whisk together oil, milk, whole eggs, orange zest and vanilla to blend. Whisk dry ingredients into the wet ingredients to form a smooth batter. Be careful not to over-mix.
  4. Transfer 1 cup of the batter to a small bowl and mix in the remaining 2 tablespoons flour; set aside. Whisk egg yolks into remaining batter in the large bowl just to blend. Stir in the apples. Transfer the apple batter to prepared pan and, using a crank-handled spatula, spread batter into an even layer and press the apples in to submerge them. Pour the reserved batter evenly over the apple batter. In a small bowl, whisk the remaining caster sugar and cinnamon to blend, and then sprinkle it evenly over the batter.
  5. Bake for 50 mins, or until a skewer inserted into the centre of the cake comes out clean and the top is golden brown. Transfer the pan to a wire rack and cool for 15 mins. Run a knife around the sides of the cake and release the pan sides. Cool cake for about 30 mins to serve warm, or cool completely. Dust with icing sugar.
  6. To make whipped cream, in a medium bowl, whisk cream and icing sugar until thick. To serve, cut cake into wedges and serve with a generous dollop of whipped cream.
Time for preparing:
50 min.


  • 20g unsalted butter
  • 500-550g (about 3) Granny Smith apples, peeled, cored, cut into 8 wedges, then cut into 1/2 cm thick slices
  • 2 tablespoons grand marnier, or other orange liqueur
  • 1 1/4 cups plain flour, plus 2 tablespoons extra
  • 1 cup caster sugar, plus 1 tablespoon extra
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1 cup canola oil
  • 1 cup full cream milk
  • 2 large eggs
  • 2 teaspoons orange zest
  • 1 teaspoon vanilla extract
  • 2 large egg yolks
  • 1 teaspoon icing sugar, sifted
  • 1 cup thickened cream
  • 1 tablespoon icing sugar, sifted