Apple & Custard Tea Cake

Apple & Custard Tea Cake

Adapted from Jocelyn @ Nigella.com

125 g butter
1/3 cup coarse sugar
1 egg
3/4 cup self-raising flour
1/4 cup custard powder
1/4 cup of buttermilk
1 green apple - thinly sliced

For custard:
1 tablespoon custard powder
1 tablespoon coarse sugar
2/3 cup milk
1 rounded teaspoon butter
2 teaspoons vanilla essence or extract

Method

1. Grease and line a deep 17cm round cake pan (I used loaf pan). Preheat oven to 180 degrees C.
2. Make the custard first so it has time to cool. Blend the custard powder and sugar with the milk in a saucepan. Stir constantly over heat until the mixture boils and thickens, then stir in the butter and vanilla. Let it cool down to room temperature.
3. To make the cake, cream the butter and sugar until light and fluffy, then add the egg and beat until combined. Sift the flour and custard powder and stir into the creamed mixture.
4.Spread half of the cake batter into the prepared pan, then pour in the custard, pushing it out towards the sides, leaving about 2 centimetres or so at the edge.
4. Spread the remaining cake batter over the top. Layer the apple on top.
5. Bake in the oven for about 35-40 minutes, depending on your oven. Allow the cake to cool in the pan. Once the cake is cold dust it with icing sugar.