Irish Apple Cake with Custard Sauce

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INGREDIENTS

  • FOR THE CAKE:
  • 3 C. Flour
  • 2 t. Baking Powder
  • Pinch of Salt
  • ¼ t. Cloves, ground
  • ¼ t. Nutmeg, ground
  • 6 oz.unsalted Butter
  • ¾ C. Sugar
  • 4 large golden delicious
  • 2 free range eggs
  • ¾ C. Milk
  • 30 g Sugar( top of cake)
  • FOR THE CUSTARD:
  • 6 free range large Egg Yolks
  • 6 T. Sugar
  • 1½ C. Full fat milk
  • 1½ t. Vanilla

INSTRUCTIONS

 

  1. Grease and flour an 8″ or 9″ round cake tin.
  2. Preheat oven to 375 degrees.
  3. Sift the flour, baking powder, salt, cloves and nutmeg into a large mixing bowl.
  4. Cube the butter, into the flour then using your fingers rub into flour until the mixture resembles fine crumbs.
  5. Add the ¾ C. sugar to the flour mixture and mix.
  6. Peel the apples and slice them into uniform pieces. About ¼” wide and then cut into 3 pieces.
  7. Toss the apples into the flour mixture and combine them thoroughly.
  8. In a separate bowl, beat the eggs and milk together. Add to the apples and flour and mix in with a large spatula until just combined. Batter will be thick and dough-like.
  9. Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula.
  10. Sprinkle the sugar over the top of the cake.
  11. Bake for 45-50 minutes. Test the center for doneness. The top of the cake should be golden brown.

 

FOR THE CUSTARD SAUCE:

Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 minutes. Place the milk in a medium saucepan and bring just to a boil. Slowly whisk the hot milk into the egg/sugar mixture. Transfer the mixture back to the saucepan and stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. Mix in the vanilla. Transfer to bowl or serving saucer.

Serve warm or cold over apple cake.

Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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