Thin-Sliced Apple Custard Cake (Print version)
Thin apple slices settle into a soft egg-and-milk batter that sets around them as the cake bakes.
# Ingredients:
Ingredients
01 -
800 g peeled, cored apples
02 -
3 large eggs
03 -
90 g sugar
04 -
100 ml whole milk
05 -
40 g melted butter
06 -
80 g plain flour
07 -
1 tsp baking powder
08 -
1 tsp vanilla extract
09 -
¼ tsp salt
# Instructions:
01 -
Heat oven to 180°C / 350°F. Line a 20 cm round springform pan with baking paper and wrap the outside base with foil to catch any small leaks.
02 -
Whisk eggs and sugar for 1 minute. Whisk in milk, cooled melted butter and vanilla. Sift in flour, baking powder and salt and whisk just until smooth.
03 -
Slice the peeled, cored apples 2 mm thick using a sharp knife or guarded mandoline. Fold immediately into the batter until every slice is coated.
04 -
Transfer to the pan in several additions, arranging the slices fairly flat and pressing gently to remove large gaps. Pour over any remaining batter.
05 -
Bake 50–60 minutes until deeply golden and the center is set, with no liquid batter on a skewer. Cover loosely with foil if the surface browns too quickly.
06 -
Cool in the pan 45 minutes before releasing the sides. Slice carefully; the apple-rich center will be moist but should hold together.
07 -
Refrigerate covered leftovers within two hours and use within three days. Serve chilled or gently warmed.
# Good to know:
01 -
Includes 45 minutes resting or cooling time.