National Vanilla Custard Day, But We Need To Serve It Over An Irish Apple Cake!!!

irish apple cake
Irish Apple Cake with Custard Sauce:

Ingredients for the cake:
– 3 Cups Flour
– 2 teaspoons Baking Powder
– ⅛ teaspoon Salt
– ¼ teaspoon Cloves, ground
– ¼ teaspoon Nutmeg, ground
– 6 oz. (¾ cup or 180 g.) Butter, (cold is fine)
– ¾ Cup White Sugar
– 4 large Granny Smith apples
– 2 Eggs
– ¾ Cup Milk
– 2 Tablespoons Sugar (for sprinkling on top of cake)

Ingredients for the custard:
– 3 large Egg Yolks
– 3 Tablespoons White Sugar
– ¾ cup Whole Milk
– 1 teaspoon Vanilla Extract

Instructions for the cake:
– Grease and flour an 8″ or 9″ round springform pan. Using an 8″ pan will give you a taller cake. Preheat the oven to 375 degrees.
– Sift the flour, baking powder, salt, cloves and nutmeg into a large mixing bowl. Make sure the bowl is very large to allow room for the apples to be folded in.
– Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs. Add the ¾ C. sugar to the flour mixture and mix in.
– Peel the apples and slice them into uniform pieces. This cake works best and gets that ‘chunky apple look’ if the slices are about ¼” wide and then cut into 3 pieces. Toss the apples into the flour mixture and combine them thoroughly.
– In a separate bowl, beat the eggs and milk together. Add to the apples and flour and mix in with a large spatula until just combined. Batter will be thick and dough-like.
– Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula. Sprinkle the sugar over the top of the cake.
– Bake for 45-50 minutes. Test the center for doneness. The top of the cake should be golden brown. Serve slices with custard sauce.

Instructions for the custard:
* Note that this sauce is not a thick, pudding like sauce. It should have a pour-able, just thickened consistency when done.
– Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 minutes. Place the milk in a medium saucepan and bring just to a boil. Slowly whisk the hot milk into the egg/sugar mixture. Transfer the mixture back to the saucepan and stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. Mix in the vanilla. Transfer to bowl or serving saucer. Serve warm or cold over apple cake.

apple cake 2

 

Source: parislovespastry.com

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