Ingredients:

  • 3 cups (375g) all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 cup (170g) cold unsalted butter, cubed
  • 3/4 cup (150g) granulated sugar
  • 4 large (700g) Granny Smith apples, peeled, cored, and chunky diced
  • 2 large eggs
  • 3/4 cup (180ml) whole milk
  • 2 tbsp granulated sugar for topping
  • 3 large egg yolks
  • 2 tbsp granulated sugar for custard
  • 1 cup (240ml) whole milk for custard
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 180°C and grease a 9-inch springform pan.
  2. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Add the cold, cubed butter and use a pastry blender or your fingertips to rub the butter into the flour until it resembles coarse breadcrumbs.
  3. Stir in the 3/4 cup of granulated sugar, then toss the diced apples into the dry mixture until they are evenly coated.
  4. In a separate jug, whisk the 2 eggs and 3/4 cup milk together. Pour the liquid into the apple mixture and fold gently with a large spoon until just combined (the batter will be very thick).
  5. Transfer the batter to the prepared pan and level the top. Sprinkle with the remaining 2 tablespoons of sugar. Bake for 45 minutes or until the top is golden brown and a skewer comes out clean.
  6. While the cake bakes, prepare the custard: Whisk egg yolks and 2 tablespoons sugar in a bowl. Heat 1 cup milk in a saucepan until just simmering.
  7. Slowly whisk the hot milk into the egg mixture to temper, then return the entire mixture to the saucepan over low heat. Stir constantly until thickened enough to coat the back of a spoon. Remove from heat and stir in vanilla.