Apple Custard cake
This cake is so satisfying, it’s like and apple pie with custard all in one. Does it even get better than that?
I made this for Mother’s Day as my mum’s favourite desserts are lemon meringues or apple desserts. And this definitely fit the bill.
It’s gluten free but I’m sorry vegans, this one really isn’t for you. It is a celebration of eggs – having a total of 10 in the whole cake!! But, as I said, it was for a special occasion.
It is also quite low fructose, having only half an apple in the whole recipe. Even I could eat this one and usually apple desserts are out for me as all that fruity sugar makes my tummy not happy!
You could make it dairy free by replacing the milk with milk of your choice and the butter with coconut oil but I haven’t tried this myself.
Have fun and have a play to what suits you, that’s the fun of cooking I think. I’m notorious for never following a recipe.
Custard Ingredients –
Tip* this makes a great custard base for homemade ice cream too. It’s so good and comes out smooth and creamy.
5 egg yokes
2 cups of milk – I used organic lactose free milk
1 tsp of vanilla extract or ¾ of vanilla powder
2 tbsp. of rice malt syrup
2 drops of liquid stevia (or more rice malt to taste)
3.5 tbsp. of tapioca flour
Cake Ingredients –
1/3 cup rice malt syrup (or sweetener of choice)
2 drops of liquid stevia (or extra sweetener if you prefer or none at all.)
Pinch of salt
1 tsp of cinnamon
1 tsp of vanilla extract or ¾ of powdered vanilla
2 ¼ cups of almond meal
¼ cup of almond milk or milk of choice
60gms melted butter.
Custard Method –
Make it the day before and I really think this custard needs that amount of time to set as it has to be a firmer custard.
First blend the eggs, sweeteners and tapioca in a bowl. Whisk until combined and fluffy.
Heat the milk and vanilla in a pot until hot – not boiling.
Remove from heat and very slowly whisk in a small amount to the egg mixture.
Mix more milk in until the eggs are tempered – I find at least half the milk mixed in with the eggs is safe.
Pour the tempered eggs into the milk and put back on to a low heat whisking all the time.
Keep whisking the custard fairly continuously. We don’t want lumps to form. It will feel like a life time to thicken but it will and always seems to happen all of a sudden. The custard will thicken more in the fridge but you don’t want the warm custard to be really runny. It should be viscous. If you run your finger down the back of a spoon dipped in the custard the line should remain and not flow back together. If you feel like your custard is really too runny you can take just a little bit more tapioca flour and blend with some of the custard in a cup before tipping into the rest of the mixture and then continue to whisk.
Let custard cool, cover with cling wrap and put in the fridge for around 24 hours/overnight.
Cake Method –
In a mixer or by hand (if you’ve got the guns and the time) mix on high the whole eggs, rice malt and stevia until super light and fluffy. Think meringue consistency.
In a separate bowl combine the almond meal, vanilla, cinnamon and salt
Mix in the melted butter and milk into the flour until it is a thick batter.
Once the eggs and rice malt mixture is ready, start to fold it into the almond meal batter. I usually find it easier to sacrifice a bit of the fluffy eggs and beat it into the batter to lighten it. Then gently fold the rest in until completely incorporated.
Line your tin with baking paper – base and sides. I used 12.5cm diameter tins for this to create a cute three layered cake but you can use a different size if you like. You will need to play around with cooking times though.
Cut up half an apple into crescent shapes and set aside. Meanwhile take one of the tins and dot little bits of butter on the base (on top of the baking paper). Drizzle with a bit of whatever sweetener you are using and arrange the apple slices on top. (If you want you can do this for the other cakes too so you have apple throughout the layers. It depends how the extra fruit will sit with you though.)
Divide the cake batter evenly amongst the tins. Including the one with apples at the base.
Cook for 30 minutes at 170 degrees Celsius. If you only have one tin you can bake them one at a time.
Once cooled take out of the tins. Flip the one with apples upside down so the apples are on top. This will be the top layer of our stack.
Lots of people trim the tops off their cakes to make flat when layering but I don’t think you’ll need to. They come out quite even and flat.
Now take one of the cakes and place it on your stand/platter, spoon some of the custard onto it. Not too much, enough to cover it and ooze out a little. The weight of the other layers will make more ooze out too. Then repeat with the next layer. Top with the apple covered cake and sprinkle with raisins, chopped nuts – whatever you like. You can also add chopped nuts or raisins between the layers of the custard if you like.
If you find your cake wants to slide around and is going a bit wonky just slide a wooden skewer down the centre – just remember to remove when cutting.