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Irish Apple Cake With Custard Sauce
Pro Tips of How To Make This Recipe
- Make sure you use the right amount of flour. Always double-check your flour measurements. For the best accuracy, I recommend using a kitchen scale.
- Ingredients should be kept at room temperature. Make sure your cake ingredients are at room temperature for a thoroughly creamed batter that rises properly.
- Do not overmix the ingredients. When it comes to baking, overmixing can result in an excessive amount of gluten. So I only whisk until the flour is all incorporated, and then I stop.
- Make sure your mesh sieve is set up over a dish and that you have an ice bath ready. This will be a simple way to finish the custard as well as a simple way to serve it.
- Cook the custard over low heat. It scrambled the first time I made it because I cooked it on medium for too long!! As a result, you should keep it at a lower temperature and not rush it.
- If you’re scared that your homemade sauce will curdle, don’t be. If you use a stick blender, it will come back together. If it curdles, you can combine it in a food processor until it’s smooth.
Irish Apple Cake with Custard Sauce
- 24 oz cake flour
- 4 tbsp sugar granulated
- 1 tbsp baking powder
- salt to taste
- 1 tsp nutmeg
- 1/8 tsp cloves
- 5 oz butter melted or cooled
- 2 oz vegetable oil
- 3 eggs
- 6 oz whole milk
- 1-2 tsp vanilla extract
- 6 apples granny smith, peeled and diced
- 4 tsp sugar granulated, sprinkle over the top
- 12 oz whole milk
- 8 tbsp sugar granulated
- 7 large egg yolks
- 2-3 tsp vanilla extract
For The Cake:
- Preheat the oven to 375°F.
- Whisk together the sugar, cake flour, salt, cloves, baking powder, and nutmeg in a large mixing dish.
- Combine together the oil, melted butter, milk, eggs, and vanilla extract in a separate dish.
- Peel and slice the apples, then slice into bite-size slices and toss with the flour mixture.
- Stir the milk mixture into the flour and apple mixture just until mixed to form a sticky dough.
- Spread the batter into the prepared pan, spreading to the borders and topping with the remaining sugar on top.
- Preheat the oven to 350°F and baked for 50 minutes, or until a wooden skewer in the middle pulls out cleanly.
For the Custard Sauce:
- In a heavy-bottomed medium-sized saucepan, heat the milk over medium heat until bubbles emerge around the pan's edges.
- In the meantime, whisk together the sugar and egg yolks for 2-3 minutes, or until the liquid is slightly thicker and pale yellow.
- To temper, the egg yolks, slowly whisk about half of the heated milk into the egg/sugar combination.
- In a saucepan, place again the remaining milk and tempered yolks in medium heat. Mix well until the custard starts to thicken.
- Remove the custard sauce from the heat and mix in the vanilla bean paste or extract.
- Serve right away!
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