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Dorset Apple Cake with Cinnamon Custard

By OcadoLife
Chef Lewis de Haas has based his Dorset Apple Cake with Cinnamon Custard on a cake his mum often makes. “I’ve merged her original recipe with a brown butter cake that I make at my restaurant, Crispin,” he says. “It’s a…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 250g unsalted butter
  • 6 large eggs
  • 150g ground almonds
  • 340g demerara sugar
  • 65g rice flour
  • 1 good pinch sea salt
  • 4 eating apples, peeled, cored and chopped into 1.5 cm chunks
  • 1 tbsp cornflour
  • 80g caster sugar
  • 568ml whole milk
  • ½ tsp ground cinnamon

Method

6 steps

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 5. Line a medium baking dish (approx. 20 cm x 30 cm) with baking paper.

  2. Step 2

    Melt the butter in a frying pan over a high heat until it starts to brown. Remove from the heat and set aside to cool a little.

  3. Step 3

    Whisk 4 of the eggs in a mixing bowl for 3-5 mins until light and fluffy and increased in volume. Gently fold in the ground almonds, demerara sugar, rice flour and a good pinch of sea salt. Pour in the cooled butter and mix until completely incorporated, then fold in the chopped apple. Tip into the baking dish and spread evenly with a spatula. Bake for 45 mins or until golden and set without any wobble. Leave to cool in the tin.

  4. Step 4

    For the custard, separate the remaining 2 eggs, keeping the whites for use in another recipe, such as meringue (you could even freeze them). Beat the yolks with the cornflour and caster sugar in a heatproof mixing bowl.

  5. Step 5

    Warm the milk and cinnamon in a pan to just below boiling point, then gradually whisk into the egg mixture. Pour it all back into the pan and cook gently, whisking continuously, until thickened.

  6. Step 6

    Serve the cake warm or at room temperature, with the custard.