Apple and custard teacake

Bite into this simple but delicious apple teacake and enjoy the rich layer of custard in the middle. Country cooking that has stood the test of time.

  • 1 hr cooking
  • Serves 8
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  • 2 tbsp Orgran Instant Custard Mix
  • 1/4 cup caster sugar
  • 1 cup milk
  • 20 g butter
  • 2 tsp vanilla essence
Apple and custard teacake
  • 200 gram butter, plus 20g extra, melted
  • 3/4 cup firmly packed brown sugar
  • 2 tsp Orgran No Egg™ Egg Replacer
  • 4 tbsp water
  • 2 cup Orgran Gluten-Free Self-Raising Flour
  • 1/2 cup buttermilk
  • 2 apples, peeled, thinly sliced
  • 2 teaspoon caster sugar
  • 1/2 teaspoon ground cinnamon


Apple and custard teacake
  • 1
    To make the custard, combine Instant Custard Mix and sugar in a small saucepan; gradually stir in the milk. Stir over heat until the mixture boils and thickens. Remove from heat; stir in the butter and essence. Press plastic wrap over surface; cool
  • 2
    Preheat the oven to 180°C. Grease a deep 22cm round cake pan; line with baking paper.
  • 3
    Beat butter and brown sugar in a medium bowl with an electric mixer until light and fluffy. Add combined No Egg™ Egg Replacer and water, in two portions, beating until combined between each addition. Stir in the sifted flour and buttermilk, in two batches.
  • 4
    Whisk the cooled custard until smooth. Spread half of the cake mixture into the prepared pan; top with custard. Spread the remaining cake mixture over custard until completely covered. Overlap apple slices on top; brush with the extra melted butter, then sprinkle with combined caster sugar and cinnamon.
  • 5
    Bake for about 1 hour or until firm; stand 5 minutes before turning onto a wire rack to cool.


This recipe can be made up to a day ahead.