APPLE CUSTARD TEACAKE
- 200g soft butter
- 110g castor sugar
- 2 eggs
- 225g sifted self-raising flour
- 2 small, unpeeled green apples; cored and thinly sliced
- 1 tbsp melted butter
- 2 tsp extra castor sugar
- 1/2 tsp each of ground coriander, nutmeg, cinnamon, allspice, ginger, cloves and cardamom
Preheat Oven to 180C.
Beat butter and sugar until pale and creamy
Add eggs one at a time, beating well
Fold in flour
Spread half the mixture into a greased, base-lined 22cm cake tin.
Cover with generously with custard, using a spatula to smooth out. Keep in mind the cake will rise slightly while cooking when adding custard.
Carefully cover custard with spoonfuls of remaining cake mix (this is the tricky part but never fear! if this part goes wrong and the custard incorporates itself with the batter the cake will still be creamy and delicious).
Arrange apple slices over the top, brush with melted butter and sprinkle with sugar and spices.
Bake 70-80 mins, using the clean-skewer test to check it is ready. Allow to rest before carefully turning out.