Creamy apple cake

A rich, creamy apple cake worth the work, especially lovely. I omitted cinnamon because my son dislikes it, though it suits it, and increased lemon flavour. Wonderful! 👍😀

INGREDIENTS FOR A 26 CM TIN

BASE

4 GOLDEN DELICIOUS APPLES

280 G ITALIAN 00 FLOUR

3 EGGS

160 G CASTER SUGAR PLUS 2 TABLESPOONS TO FINISH

120 G SOFT BUTTER

120 ML WHOLE MILK

1 SACHET BAKING POWDER (16 G)

1 PINCH SALT

1 LEMON, ZEST AND JUICE

CINNAMON TO TASTE

CUSTARD

250 ML WHOLE MILK PLUS 2O ML

60 G SUGAR

2 EGG YOLKS

15 G CORNFLOUR

1 LEMON, PEEL

VANILLA

CUSTARD

I first make custard to cool.

I boil milk with yellow lemon peel.

I lightly whisk yolks and sugar in a pan and add cornflour.

I stir in strained boiling milk and heat again.

I stir until thick, transfer to a freezer-chilled glass bowl, cover directly and cool while making batter.

BASE

I peel and finely dice 3 apples with lemon juice.

I electrically whisk soft butter, sugar, vanilla and salt.

I add eggs one at a time, incorporating each, then sifted flour and baking powder.

I add milk and apples, put in buttered, floured 26 cm springform tin and level.

I smooth cold custard with reserved 20 ml milk.

I spoon custard over cake, pressing gently into batter.

I slice remaining apple and arrange like spokes, adding caster sugar.

I bake at 180°C for about 45/50 minutes, testing. My fan oven needed another 10 minutes covered with foil. I cool before unmoulding.

With custard, keep cool and eat within a couple of days; it will vanish sooner.