Irish Cake With Custard Sauce Recipes

IRISH APPLE CAKE WITH CUSTARD SAUCE

Steps:

• IRISH APPLE CAKE: In a very large bowl, combine flour, baking powder, salt, cloves, nutmeg and lemon zest.
• Add butter and cut it into the flour with two knives. (You can also use food processor for this step.)
• Add 3/4 cup sugar and mix in.
• Add apples and quickly cover in flour mixture to prevent them from browning.
• In a smaller bowl, mix eggs with milk. Add to apple mixture and stir to combine.
• Transfer the mixture into a buttered and floured 8" baking pan.
• Bake in 375 F (190 C) oven for about 50 minutes or until toothpick inserted in the center of the cake comes out clean. If the top of the cake starts browning too quickly, cover it with aluminum foil.
• Take the cake out of the oven, let cool to room temperature and serve with CUSTARD SAUCE.

IRISH APPLE CAKE

Steps:

• Set the oven to 350F Grease a 9 inch springform pan.
• Make the custard sauce ahead of time. Bring the milk to a simmer over medium heat. Meanwhile whisk the yolks and sugar until well combined. Drizzle a little of the hot milk into the egg mixture, whisking all the time. Drizzle a little more, then transfer that back into the pan of hot milk and continue cooking, stirring constantly, until the mixture coats the back of a spoon. Do this slowly, over medium heat, and I like to use a silicone spoon or spatula to scrape the bottom and sides of the pan as it heats. The mixture will become velvety and thickend, but it will not be as thick as pudding. It will continue to thicken as it cools, so don't overcook or it can curdle. Stir in the vanilla.
• Pour the custard through a sieve (to catch any stray lumps) into a heat proof jar or bowl and place a piece of plastic wrap onto the surface so it won't form a skin as it cools. Put in the refrigerator until completely chilled.
• To make the streusel topping, blend the bits of butter into the flour, sugar, and oats until the butter is incorporated and the mixture has a coarse crumbly texture. Put in the refrigerator.
• Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
• Whisk together the flour, baking powder, cinnamon, and salt. Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.
• Spoon the batter into your prepared pan, and smooth out evenly. Top with the sliced apples, and then the streusel topping. Note: no need to arrange the apples perfectly, but try to get them in an even layer.
• Bake for about 50 minutes to an hour, until the top is lightly browned and a toothpick comes out without wet batter clinging to it.
• Let cool a bit in the pan before removing. Dust with confectioner's sugar before serving.

THE PERFECT IRISH APPLE CAKE WITH VANILLA CUSTARD SAUCE

Steps:

• For the cakeIn a large bowl, add the flour, cinnamon powder, nutmeg powder and baking powder, mix well Add the cold butter to the flour mixture and using a beater mix well. The mixture should be crumbly like breadcrumbs texture. Add the castor sugar and mix Peel the apples and cut them into cubes (medium sized), add the apples to the flour & butter mixture and toss well. Add the almonds to the mixture and toss. In another bowl, add the milk & eggs, beat well. Pour this mixture into the apples & flour mixture. Mix well, do not over mix. Mix only until all the ingredients are well combined In an 8-inch baking tray, pour the cake batter and using a spatula, flatten the top of the cake. Sprinkle with some castor sugar onto the top of the cake and let bake in a preheated oven at 180 degrees C for 50 to 60 mins or until an inserted skewer comes out dry For the Custard SauceIn a pan, heat the milk & sugar and bring to a boil, remove from heat In a bowl, vanilla essence & egg yolks. Beat well While beating add the boiled milk, stirring constantly making the mixture has no lumps Pour the mixture back into a frying pan and cook on medium flame stirring constantly. You will notice that within 5 minutes or less the mixture will thicken. This custard mixture is not very thick so do not overcook it as we want it to be more like OIL consistency. Once you've achieved the right consistency switch off the gas. You can serve it warm or cold with the apple cake, whatever you prefer.

IRISH APPLE CAKE WITH CUSTARD SAUCE

Steps:

• FOR THE CAKE: Grease and flour an 8" or 9" round springform pan. Using an 8" pan will give you a taller cake. Preheat the oven to 375 degrees. 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 ¾ C. 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 center for doneness. The top of the cake should be golden brown. Serve slices with custard sauce. FOR THE 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.