2 (about 400g) Granny Smith apples, peeled, cut into 1cm pieces, plus 1 apple, extra
1 tablespoon fresh lemon juice
1 teaspoon cornflour
155g (3 â„4 cup) raw caster sugar, plus 2 tsp, extra
200g unsalted butter, at room temperature
2 tsp vanilla extract
3 eggs
265g (1 3/4 cups) self-raising flour
55g (1/2 cup) almond meal
1 teaspoon ground cinnamon
80ml (1/3 cup) milk
1 tbs demerara sugar
Demerara sugar, to serve (optional)
Whipped cream, to serve
Cinnamon Custard
250ml (1 cup) milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 egg yolks
2 tablespoons raw caster sugar
1 tablespoon cornflour
To make the cinnamon custard, whisk the milk, cinnamon and vanilla in a small saucepan until combined. Bring just to the boil over medium heat then remove from heat. Whisk the egg yolks, raw caster sugar and cornflour in a heatproof bowl until smooth. Add the hot milk mixture in a slow, steady stream, whisking until combined. Pour mixture into a clean saucepan. Cook, stirring constantly, over low heat for 3-4 minutes or until the custard thickens. Transfer to a clean heatproof bowl. Cover the surface with plastic wrap then place in the fridge to chill.
Meanwhile, preheat oven to 180C/160C fan forced. Grease a 22cm springform cake pan and line the base and side with baking paper.
Combine the chopped apple, lemon juice, cornflour and extra 2 tsp raw caster sugar in a bowl. Use a mandolin to cut the extra apple through the centre into six 3mm-thick slices.
Use electric beaters to beat the butter, raw caster sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour, almond meal, cinnamon and milk. Stir until just combined. Add the chopped apple mixture and stir until combined.
Spoon half the cake mixture into the prepared pan. Smooth the surface. Spread with the cinnamon custard, leaving a 1cm border around the edge. Carefully spoon the remaining cake mixture over the custard and smooth the surface. Arrange the apple slices on top. Sprinkle with the demerara sugar. Bake for 1 hour 10 minutes-1 hour 20 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 15 minutes to cool slightly before transferring to a wire rack to cool completely. Serve with whipped cream, sprinkled with extra demerara sugar, if using.
The perfect pairing comes together in this heavenly cake, with apple and a layer of creamy cinnamon custard. This delicious cake will impress your guests and will have them coming back for a second slice!
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