An easy one bowl cake that once cooked and cooled has a moist custardy consistency with a crispy outside layer. Delicious chilled with fresh cream, or dusted with icing sugar.
Ingredients
- 125 g unsalted butter melted
- 2 egg
- 1 cup caster sugar
- 1 tsp vanilla essence
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup milk
- 2 pink lady apple cored cored peeled thinly sliced
- 8 fresh strawberries thinly sliced
- 1/2 cup self-raising flour
Method
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Step 1Preheat oven to 170C. Grease and line a 22cm springform tin with baking paper.
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Step 2In an electric mixer, beat the eggs until pale and creamy. Add the sugar and beat until mixture thickens slightly, for approx 5 mins.
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Step 3Fold through the melted butter and vanilla gently. Add the self-raising flour, cinnamon, salt and milk and fold through until combined. Add the sliced strawberries and apples and fold until all the fruit is coated.
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Step 4Pour into prepared pan and gently spread out the fruit and push the fruit under the batter until completely covered.
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Step 5Place in pre-heated oven for 60 minutes or until top is very browned.
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Step 6Remove from oven and let the cake slowly deflate. The edges will come away from the pan slightly. Set aside to cool.
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Step 7Remove from tin and place on a serving plate. Place in fridge until chilled. Serve dusted with icing sugar or with some cream.
Equipment
- electric mixer
- 22cm round springform pan
- baking paper
Recipe Notes
When removing cake from tin you may need to run a knife around the sides and transfer gently to a serving plate.
The consistency of the batter is quite runny.
Recipe Reviews (3)
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