Bramley Apple Cake with Custard Icing

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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

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.

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.

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.

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.

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