180 g butter
½ cup caster sugar
1¼ cups self-raising flour
⅓ cup custard powder Topping
2 apples, thinly sliced
20 g butter, melted
½ teaspoon ground cinnamon Custard
1½ tablespoons custard powder
1½ tablespoons caster sugar
1 cup milk
20 g butter
2 teaspoons vanilla essence
1. Lightly grease a deep 23 cm round cake pan. Line base with paper. Lightly grease paper.
2. Custard: Combine custard powder and sugar in pan, gradually stir in milk until smooth.
3. Stir over heat until mixture boils and thickens.
4. Stir in butter and essence. Allow to cool.
5. Cake: Cream butter and sugar in a small bowl with electric mixer until light and fluffy.,
6. Add eggs, one at a time, beating in well between additions.
7. Stir in flour and custard powder.
8. Spread half the cake mixture into prepared pan.
9. Spread with custard.
10. Place small amounts of remaining cake mixture over custard and gently spread with small spatula.
11. Arrange apples over top of cake mixture and brush with melted butter.
12. Sprinkle with cinnamon.
13. Bake at 180°C for approximately 1¼ hours. Cool in pan.
This cake is featured in the new edition (June 2014) of :-
12 sliceshome-style white bread, cut into 1-inch cubes, divided
2 (8 ounce) packagescold cream cheese, cut into 1-inch cubes
1 1/2 cupssliced fresh strawberries
1/3 cuppure maple syrup
1 cupwhite sugar
1 cupsliced fresh strawberries
This recipe takes time before it is ready, but certainly so yummy once it is. Ideal treat for Mothers Day morning. It makes up about 12 servings in all.
Generously grease a 9×13-inch baking dish.
Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
Remove baking dish from refrigerator 45 minutes before baking.
Preheat oven to 350 degrees F (175 degrees C).
Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix 1 cup sliced strawberries into the sugar mixture; cook and stir until strawberries are softened, about 10 minutes. Add butter and stir sauce until butter is melted.