This is the last post for this years Great British Bake Off and I’ve taken indecision to a whole new level.
I’ve thought back to every cake I’ve ever made and at all the cakes I want to make. And I decided that I would create a new recipe (and some new naughty words when I was working on it too!)
Blimey I have no idea how people create new recipes all the time. And maybe this wasn’t the best time for me to be starting. So I made a list of classic British cakes and then decided that I didn’t want to do any of them. Then I decided to steal the idea of turning a British pudding into a cake. I decide to get everything out to make an apple crumble and spent some time thinking about the kind of texture I wanted. And this is what I came up with…
Apple Crumble and Custard Cake
225g caster sugar
225g self raising flour
50g chopped walnuts
50g sultanas (optional)
3 apples peeled cored and sliced thinly
185g plain flour
2 tbsp brown sugar
25g chopped walnuts
• Preheat the oven to 160°fan/Gas 4
• Cream the butter and sugar together
• Add the eggs one at a time beating well between
• Put the walnuts and sultanas into the flour and add this to the mixture and fold in until no flour is left
• Split the mixture into two greased and lined tins
• On one cake lay the sliced apples and sprinkle with some cinnamon and brown sugar
• Make the crumble topping by rubbing the butter and plain flour together until it resembles breadcrumbs
• Add the walnuts and brown sugar, spread over the top of the other cake.
• Bake for 25-30 minutes.
Leave to cool for 10 minutes in the tin then move to a wire rack.
At this point you can fill with anything you like. I chose custard.
10g plain flour
4 egg yolks
65g caster sugar
• Heat milk and vanilla to simmering
• Whisk the egg yolks with the flours and sugar
• When the milk is simmering pour gently into the egg mix ensuring you whisk quickly, or you’ll have scrambled eggs
• Pour this back into the pan and stir continuously over a medium heat until the custard has thickened
• Cool this quickly and cover with cling film so a skin doesn’t form
• When the has cooled completely fill the cake and serve.
(I have melted some toffees and added a tiny bit of cream to make a quick drizzle for the top)
**I have to say a big thank you to Stork for providing me with tubs of Stork with butter for this bake**
Another huge thank you has to go to Jenny and all the others that have organised this year’s Bloggers Bake Off and all the bloggers that have made it another exceptional series. If you’d like to join in next time you can find out more info here.