YouTube - Apple, Raspberry Custard Cake

From my One Cake Three Ways series - YOUTUBE @KATEFLOWERFOOD

This Apple, Raspberry and Custard Cake leans towards the dessert side—with a creamy ricotta custard swirled through a moist apple and almond base, then studded with tart, bright raspberries. A beautiful balance of sweet and tangy, soft and just a little bit rich. It feels nostalgic yet elegant—perfect served warm, dusted with icing sugar a generous spoonful of cream. A truly mouthwatering bake for slow mornings, afternoon tea, or dessert to share.

Scroll down to cook this cake with me on my YouTube channel @kateflowerfood

VEG

SERVES (10-12)

PREP TIME -20 mins

COOK TIME - 50 mins

INGREDIENTS

Base Cake

Dry Ingredients

1 ½  cup SR flour 

1 cup almond meal 

½ cup brown sugar 

½ tsp salt (I used locally sourced Lake Deborah salt)

Wet Ingredients

3 eggs

½ cup milk

½ cup yoghurt

½  cup olive oil

1 tsp vanilla paste  or extract

2 apples, coarsely grated (skin on)


Additional Ingredients

250g raspberry, fresh or  frozen 

Ricotta Custard

2 eggs, lightly beaten with a fork

300g ricotta, liquid drained

2 Tbsp custard powder

½ cup caster sugar

1 tsp vanilla bean paste


METHOD

Pre heat oven to 170°C Fan Forced

  1. Add dry ingredients to a large mixing bowl. 

  2. Using a whisk, stir thoroughly to combine ingredients and aerate the flour.

  3. In a separate bow, whisk together the wet ingredients, 

  4. Pour into the dry ingredients. 

  5. Fold the ingredients together with a spatula, making sure to collect all of the dry ingredients, mixing them in well.

  6. Grease and line a round 25cm cake tin (you could use a smaller size, but the custard middle will take longer to set).

  7. Make ricotta custard by adding eggs to a bowl and lightly beating with a fork, add remaining ingredients and blend with a stick blender until smooth.

  8. Pour half of the prepared cake batter into the cake tin.

  9. Using the back of a tablespoon, press down a couple of centimetres from the edge of the tin and swing the spoon around to create a slight depression through the center and a slight rise of batter at the edges.

  10. Spoon in the ricotta custard mixture leaving a one-centimetre gap around the edges.

  11. Dot the ricotta with three quarters of the raspberries then spoon over the remaining cake batter, smooth the top with a spatula and scatter remaining raspberries.

  12. Bake for 50 minutes - 1 hour or until the cake springs back when pressed. Keep an eye on the top of the cake, if it looks like it is darkening too much, cover with foil for the last 15 minutes. 

  13. Allow to rest in tin for 10 minutes before serving warm or turning out onto a rack to cool further.

COOKS NOTES

DAIRY

  • Ricotta is such a wonderful addition to baking adding texture and mouthfeel as well as protein and nutrients.

DRY MIX OPTIONS

  • I like to mix up my dry mix and use alternatives. In this recipe, you can swap the self-raising flour with : 1 cup Wholemeal Spelt +  ½ cup SR flour and 2 tsp baking powder.

  • I also like to use coconut for texture. Use that if you’d like to replace the almond meal, however I’d swap 1 cup almond meal for 1.25 cups of coconut. 

FAT

  • All cakes require a fat component, the beauty of using olive oil is that it helps to keep the cake moist for days in addition to its plethora of health benefits. 

EGGS

  • Use room temperature eggs. Because the yolks are softer at room temperature, they break much more easily and incorporate well into the other ingredients in the bowl.

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