{"id":4523,"date":"2023-05-20T01:24:43","date_gmt":"2023-05-19T18:24:43","guid":{"rendered":"https:\/\/samyenlinhchi.com\/cooking\/?p=4523"},"modified":"2023-05-20T01:24:43","modified_gmt":"2023-05-19T18:24:43","slug":"french-apple-custard-cake","status":"publish","type":"post","link":"https:\/\/samyenlinhchi.com\/cooking\/french-apple-custard-cake.html","title":{"rendered":"French Apple Custard Cake"},"content":{"rendered":"<h2>How to make French Apple Custard Cake<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4524\" src=\"http:\/\/samyenlinhchi.com\/cooking\/wp-content\/uploads\/2023\/05\/348300861_745858483907971_4236700986996684668_n.jpg\" alt=\"\" width=\"512\" height=\"640\" srcset=\"https:\/\/samyenlinhchi.com\/cooking\/wp-content\/uploads\/2023\/05\/348300861_745858483907971_4236700986996684668_n.jpg 512w, https:\/\/samyenlinhchi.com\/cooking\/wp-content\/uploads\/2023\/05\/348300861_745858483907971_4236700986996684668_n-240x300.jpg 240w\" sizes=\"(max-width: 512px) 100vw, 512px\" \/><\/p>\n<h2>Ingredients:<\/h2>\n<p><strong>Cake<\/strong><\/p>\n<p>Lightly butter a 22cm (9 inch) cake tin and line base with baking paper<\/p>\n<p>1\/2 cup plain (all purpose) flour<\/p>\n<p>1\/2 cup caster sugar<\/p>\n<p>1 tablespoon baking powder<\/p>\n<p>1\/8 teaspoon fine salt<\/p>\n<p>2 teaspoons vanilla extract<\/p>\n<p>2 large eggs, beaten lightly<\/p>\n<p>1\/3 cup full cream milk<\/p>\n<p>2 tablespoons vegetable oil<\/p>\n<p>4 large apples (about 1 kg \/ 2 pounds) cored, peeled and cut into thin slices \u2013 see notes<\/p>\n<p>icing sugar to dust \u2013 optional<\/p>\n<p><strong>Topping<\/strong><\/p>\n<p>1\/3 cup caster sugar<\/p>\n<p>1 large egg, beaten lightly<\/p>\n<p>3 tablespoons butter, melted<\/p>\n<h2>Instructions<\/h2>\n<p><strong>Cake<\/strong><\/p>\n<p>Preheat oven to 200c (400f) bake not fan<\/p>\n<p>In a large bowl combine the flour, sugar, baking powder and salt<\/p>\n<p>Add the vanilla, eggs, oil and milk and mix till well combined<\/p>\n<p>Add the apple slices and using your hands mix the apple with the batter so as to coat each individual slice of apple<\/p>\n<p>Pour into the prepared pan and bake on the centre shelf for 30 minutes \u2013 pop a timer on<\/p>\n<p><strong>Topping<\/strong><\/p>\n<p>In a small bowl combine the egg, sugar and butter and stir to blend then set aside<\/p>\n<p>When the 30 minutes for the cake is up, remove cake from oven<\/p>\n<p>Pour topping mix over the cake and spread the topping evenly over the apples<\/p>\n<p>Return to oven for 20 minutes until some of the apple slices are tinged golden<\/p>\n<p>Remove cake from oven onto a wire rack<\/p>\n<p>Run a knife around the sides of the pan and allow to cool<\/p>\n<p>Turn cake out onto a plate and then turn onto an airing rack so the top of the cake is once again upright<\/p>\n<p><strong>Cool<\/strong><\/p>\n<p>Dust with icing sugar<\/p>\n<p>Serve at room temperature<\/p>\n<p>Enjoy!<\/p>\n<h2>Notes<\/h2>\n<p>We used Granny Smith apples fresh from the orchard of our friend Carol. You can use whatever apples you like, but some apples contain more moisture than others, so the cooking time won\u2019t be a constant.<\/p>\n<p>Slice apples as thin as possible<\/p>\n","protected":false},"excerpt":{"rendered":"<p>How to make French Apple Custard Cake Ingredients: Cake Lightly butter a 22cm (9 inch) cake tin and line base with baking paper 1\/2 cup plain (all purpose) flour 1\/2 cup caster sugar 1 tablespoon baking powder 1\/8 teaspoon fine salt 2 teaspoons vanilla extract 2 large eggs, beaten lightly 1\/3 cup full cream milk [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4524,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4523"}],"collection":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/comments?post=4523"}],"version-history":[{"count":1,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4523\/revisions"}],"predecessor-version":[{"id":4525,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4523\/revisions\/4525"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media\/4524"}],"wp:attachment":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media?parent=4523"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/categories?post=4523"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/tags?post=4523"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}