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Perfect for cooler autumnal nights, this melt-in-the-mouth apple cake is served with an indulgent creamy custard.
Melt butter in a saucepan. Preheat the over to 200°C / fan 180°C / gas mark 6
Place all other ingredients (except apples) in a large bowl. Mix together. Add the melted butter and mix again until you have a smooth batter.
Peel apples and cut into thin slices (around 2 mm). Mix them carefully into the batter so they are covered all over. Arrange apple slices in a 23cm diameter greased spring form cake tin lined with parchment paper. Pour any extra batter into the cake tin to fill any holes. Place in the oven for 35-40 mins until cake is golden brown. When done leave to cool for 10 mins before removing from tin.
While the cake is in the oven, start making the custard. Place milk, cream and vanilla in a pan. Heat up under low heat under simmering.
Cream the egg yolks with the sugar and cornflour until they become pale. Little by little add the warm milk mixture to the egg mixture, whisking until everything is combined. Return the mixture to the pan and heat it under low heat, stirring constantly until the custard has thickened. It should coat the back of a spoon when done. Leave custard to cool down. Serve cold or warm with the apple fondant.