Bramley Apple Cake with Custard Icing

Name: Bramley Apple Cake with Custard Icing
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Cuisine: European, British
Ingredients: 290ml oil (sunflower, groundnut, rapeseed – anything flavourless but beware extra virgin olive oil as it has a strong flavour and not everyone likes it in baked goods); 300g muscovado sugar; 285g self raising flour; 2 tsp bicarbonate of soda; 5 large eggs, room temperature; 350g grated Bramley apple (2 large ones, including skin); 1 tsp freshly grated nutmeg; 1 tsp ground cinnamon; 1 tsp ground ginger; 60g plain flour; 15g ground almonds; 50g caster sugar; 50g cold unsalted butter; 200g soft salted butter; 400g icing sugar; 40g custard powder; 35ml milk

5 steps

Prep:35minCook:1h

I’ve taken the hearty, homely great British apple crumble and custard pudding and given it a makeover. A new way to serve it for the summer months, if you will. This Bramley apple cake is topped with a creamy custard buttercream and crowned with crunchy almond crumble that’s devilishly moreish. This apple cake is damp, soft and lightly warming from the Bramley apple and cinnamon combination.

Updated at: Thu, 17 Aug 2023 04:42:48 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1138.3 kcal (57%)

Total Fat64 g (91%)

Carbs136 g (52%)

Sugars96.1 g (107%)

Protein9.6 g (19%)

Sodium858.8 mg (43%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

Step 1

Preheat the oven to 180C/fan 160C/gas mark 4. Grease and line 2 x 20cm sandwich tins.

OvenPreheat

Step 2

Once the oven has preheated mix all the ingredients together with a wooden spoon until there aren’t any lumps or traces of egg yolk visible. Pay particular attention to the sugar as it can sit in lumps. Spoon into the tins evenly and bake for 40 minutes until well risen and a toothpick comes out of the middle of the cakes clean. Cool on a wire rack out of the tins.

nutmeg1 tsp

ground ginger1 tsp

self raising flour285g

ground cinnamon1 tsp

eggs5

oil290ml

bicarbonate of soda2 tsp

muscovado sugar300g

Bramley apple350g

Step 3

Make the crumble topping by rubbing all the ingredients together until you have a rubble-like consistency. Spread in a thin layer over a lined baking tray and bake for 25 - 30 minutes at 180C/fan 160C/gas mark 4 until golden brown. Remove from the oven and leave to cool on a wire rack, still on the tray. Once cool, break up into smaller pieces about 2cm.

plain flour60g

caster sugar50g

ground almonds15g

unsalted butter50g

Step 4

Make the custard buttercream by beating the butter until soft and creamy. Add the icing sugar, one tablespoon at a time, beating well after each addition. Lastly dissolve the custard powder into the milk, stirring until smooth. Add to the icing and beat for 7 minutes at the highest speed (stand mixer or handheld mixer) until really light and creamy.

salted butter200g

icing sugar400g

custard powder40g

milk35ml

Step 5

Use half to sandwich the cake together and the other half to smooth over the top. Sprinkle the outside and centre with cold crumble mixture and serve.

View on recipesfromanormalmum.com

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