Ditch the green this St. Patrick’s Day and whip up a fantastically tasty Irish Apple Cake!
Irish Apple Cake with Custard Sauce
- 3 cups Flour
- 2 tsp Baking Powder
- ⅛ tsp Salt
- ¼ tsp Cloves, ground
- ¼ tsp Nutmeg, ground
- 170gm Butter, (cold is fine)
- ¾ cup Sugar
- 4 large Granny Smith apples (I used golden delicious to great effect)
- 2 Eggs
- ¾ cup Milk
- 2 tbsp Sugar (for sprinkling on top of cake)
- 6 large Egg Yolks
- 6 tbsp Sugar
- 1½ cup Whole Milk
- 1½ tsp Vanilla
- Grease and flour an 8″ or 9″ round springform pan. Using an 8″ pan will give you a taller cake.
- Preheat the oven to 180 degrees Celsius.
- Sift the flour, baking powder, salt, cloves and nutmeg into a large mixing bowl. Make sure the bowl is very large to allow room for the apples to be folded in.
- Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.
- Add the sugar to the flour mixture and mix in.
- Peel the apples and slice them into uniform pieces. This cake works best and gets that ‘chunky apple look’ if the slices are about ¼” wide and then cut into 3 pieces.
- Toss the apples into the flour mixture and combine them thoroughly.
- In a separate bowl, beat the eggs and milk together. Add to the apples and flour and mix in with a large spatula until just combined. Batter will be thick and dough-like.
- Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula.
- Sprinkle the sugar over the top of the cake.
- Bake for 45-50 minutes. Test the centre for doneness. The top of the cake should be golden brown. Serve slices with custard sauce.
- *note that this sauce is not a thick, pudding like sauce. It should have a pour-able, just thickened consistency when done.
- Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 minutes. Place the milk in a medium saucepan and bring just to a boil. Slowly whisk the hot milk into the egg/sugar mixture. Transfer the mixture back to the saucepan and stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. Mix in the vanilla. Transfer to bowl or serving saucer.
- Serve warm or cold over apple cake.
Image and recipe source: The Kitchen McCabe