Cookbook

SOV860
the Smart Oven
™
Air Fryer
102
Vanilla Custard Apple Cake
1
Prep 35 mins / Cook 1 hr 30 mins / Standing 45 mins to overnight
2
Serves 8
For the pastry
200 g plain flour
75 g caster sugar
1 pinch of salt
100 g cold butter, cubed
1 egg
For the filling
1 lemon, juiced
800 ml water
5–6 small pink lady apples (approx. 600 g)
35 g vanilla custard powder
80 g caster sugar
600 ml pouring cream
30 g flaked almonds
1 tbsp icing sugar, to serve
1. Line the base of a 24 cm springform cake tin
with baking paper.
2. Place the flour, sugar, salt and butter in the
bowl of a food processor. Process until the
mixture resembles fine bread crumbs. Add
the egg and continue to process until the
pastry just comes together (approx. 20 secs).
3. Turn the pastry out onto a bench and work it
into a ball. Flatten the ball to form a disc and
wrap it in plastic wrap. Refrigerate the dough
for at least for 45 mins–overnight.
4. Place the pastry disc between two sheets of
baking paper, roll the dough to 2 mm thick,
large enough to line the base and sides of
the prepared tin. Lift the pastry gently into
the tin making sure the pastry comes up to
the sides. Trim the sides to get straight edges
and refrigerate for 1 hr.
5. Insert the wire rack into the bottom
shelf. Pre-heat. Select BAKE/
CONVECTION/160°C/20 mins
and press start.
6. While the oven is pre-heating, line the pastry
with baking paper, making sure it overhangs
on the sides. Add the baking beads to weigh
it down and to keep the pastry in place.
7. Blind bake the cake for 10 mins, remove
the baking beads and baking paper and
continue baking for the last 10 mins.
8. Remove from the oven and let cool.
9. In a large bowl, dilute the lemon juice with
800 ml water.
10. Partially core the apples with an apple corer
or melon baller starting from the base. Don’t
go all the way through to ensure the top is left
intact. Place the apples in the lemon water to
prevent discolouring.
11. To make the vanilla custard, combine
custard powder, sugar and 250 ml of the
cream in a bowl and whisk until smooth.
12. Heat the remaining cream in a small pot on
medium high heat until just steaming.
Add the custard mix in a thin stream,
whisking continuously until smooth.
13. Continue cooking the custard, whisking
constantly for 1–2 mins or until it starts to
thicken. Pour the hot custard in the tin.
14. Place the apples in the custard, cored-side
down and press them down gently. Sprinkle
the cake with almonds.
15. Preheat the oven. Select BAKE/
CONVECTION/160°C/60 mins
and press start.
16. After preheating, place the cake back into
the oven. Bake until the apples are soft and
the almonds are golden.
17. Cool completely before cutting into eight
slices. Dust with icing sugar just before
serving.