An easy to follow custard apple teacake recipe that uses the Well and Good self raising flour. This cake is gluten, dairy, nut and soy free.
Note: You’ll need to use dairy free margarine and milk for a dairy free cake.
What you need for this custard apple teacake recipe
- 2 ½ cups well and Good self-raising flour, sifted
- 150g butter, softened
- 3/4 cup caster sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ½ teaspoon ground cinnamon
- 1 ½ cups milk
- 2 Granny Smith Apples- peeled, cored and cut into small cubes
- 300ml Well & Good vanilla custard
- 1/3 cup desiccated coconut
1. Preheat oven to 160°C. Grease an 8cm deep, 22cm square cake pan. Line with baking paper.
2. Mix up Well and Good custard according to the directions and set aside
3. Using electric mixer, cream butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Transfer mixture to a larger bowl. Using a large metal spoon, fold flour, cinnamon and milk alternately into butter mixture until just combined.
4. Spread half the batter into prepared pan. Arrange half the apple over top. Dollop half the custard over apple. Sprinkle with coconut. Gently spoon over remaining batter to cover filling. Top with remaining apple and custard. Swirl custard into batter using a knife. Bake for 1 hour 15 minutes to 1 hour 30 minutes or until a skewer inserted into centre comes out clean. Cool completely in tin before serving
Well and Good all-purpose cake mix also works well as a quick version of this cake. To use the all-purpose cake mix simply skip step 3. make the All Purpose Cake mix according to directions on the back of the pack. And move onto step 4.