Apple Cake with Custard
1 x 600 g
3 extra large or jumbo eggs, at room temperature
½ cup (125 ml) melted butter
¼ cup (60 ml) canola oil
1 cup (250 ml) buttermilk, warmed
1 T (15 ml) lemon zest
1 cup (250 ml) store bought long-life custard
2 Pink Lady or Granny Smith Apples, peeled and cut into slices
2 T (30 ml) sugar
½ t (2.5 ml) ground cinnamon
Adjust oven rack to the middle position.
Preheat oven to 180°C.
Butter a 26 cm ring form pan generously and spray with a non-stick cooking spray.
Beat eggs, melted butter and oil together for 1 minute on high speed until well blended.
Add warmed buttermilk and beat briefly on high speed.
Add the contents of the pack and gently mix in by hand with a spatula.
Mix only until combined. Stir in lemon rind.
It is important not to overmix.
Scrape mixture into prepared pan. Smooth the top and then make an indentation in the batter with the back of a spoon to accommodate custard.
Pour the custard into the indentation.
Press the apple slices into the cake overlapping them slightly.
Mix sugar and cinnamon and sprinkle over the top of the cake.
Place in oven. Bake for 35 minutes.
Cake is done when a thin bladed knife inserted into the centre comes out clean or cake pulls away slightly form the sides of the pan.
Cool cake in the pan for 15 minutes.
Gently turn out on a cooling rack.
Serve in slices with tea or coffee.