Easy Irish Apple Cake With Custard Sauce
This traditional and authentic cake is the perfect dessert recipe to make for St Patrick’s Day or if you have a ton of apples to use up. It is crusty on the outside, dense and still soft on the inside served with a warm custard sauce.
Equipment
- Mixing bowl
- Rubber spatula
- 9 inch tin/ bundt tin
- Sauce pot
- Whisk
Ingredients
Cake -
- 2 3/4 cups flour
- 4 tbsp corn flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon powder
- 1/2 tsp freshly grated nutmeg
- 170 gm Butter
- 4 apples peeled & diced
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 3/4 cup milk
- 4 tbsp granulated sugar
Custard -
- 1 whole egg
- 4 tbsp sugar
- 2 tbsp corn flour
- 1 tbsp vanilla
- 1 cup milk
- 1/2 cup water
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 180℃, spray or brush a 9 inch cake tin with oil and set aside.
- In a large mixing bowl add the flour, corn flour, salt, cinnamon, nutmeg and stir together. Add the butter and rub between your fingers until it resembled damp sand.
- Add the apples, sugar and stir together. Add the eggs, milk, vanilla and using a rubber spatula mix together until combined.
- Transfer to the lined tin and bake for 40-45 minutes.
- While this is happening make the custard by adding the eggs, sugar, vanilla, cornflour and milk in a sauce pot, whisk together until smooth. Place it on the stove on low to medium heat and start whisking - do not leave the stove and whisk constantly as the custard will start thickening fast. After 3-5 minutes it will get thick, take it off the heat and add the water and heavy cream, whisk until combined.
- You know the cake is done when it has risen, the top is crusty and golden, a tooth ick inserted into the center comes out clean. Transfer to a platter and serve with the custard.
Notes
- If you have a bundt tin bake it in that so you can fill the hollow center with the warm custard.
- I like adding a 1 tbsp of Irish whiskey in my custard once it is done for a little kick but also for a delicuis flavor.