With this logic in mind, I whipped up some apple custard tea cake for afternoon tea one weekend (And boy, they were good).
So I am sharing the recipe today, so you can whip up some virtuous cake of your own too.
Apple custard tea cakes
1/2 teaspoon vanilla extract
1/2 cup (110g) caster sugar
3/4 cup (110g) self-raising flour
1/4 cup (30g) custard powder
2 tablespoons milk
1 large unpeeled apple, cored, sliced finely
30g butter, extra, melted
1 tablespoon caster sugar, extra
1 tablespoon custard powder
1 tablespoon caster sugar
1./2 cup (125ml) milk
1/4 teaspoon vanilla extract
- Make custard
- Preheat oven to 180 degrees. Line 12 hole muffin tray with paper cases
- Beat butter, extract, sugar, eggs, flour, custard powser and milk in small bowl until mixture is changed to a paler colour
- Divide half the mixture among cases. Top with custard, then remaining cake mixture; spread mixture to cover custart. Top with apple slices, pressing slightly into cake.
- Bake for 30 minutes
- Blend custard powder and sugar with milk and extract in a small saucepan; stir over heat until mixture boils and thickens. Remove from heat; cover surface with plastic wrap. Cool.