Almond custard pudding cake

Picnics such as the Diner en Blanc event, present challenges with dessert choice.  It needs to be delicious, portable, sturdy and not requiring cooking or being kept really cold. 

I used to make it yeeeeaaaaars ago ... and have tweaked it our way.  Very Retro !

The tea-cake/dessert with a soft cooked custard centre and crunchy almond topping is perfect for picnics/gatherings  – a great favourite especially when served with stewed apples and custard.    

Add a tiny splash of Brandy or Calvados apple liqueur if you want to …. Enjoy! Colleen

almond custard cake by Feed Your Inner Cook 

almond custard cake by Feed Your Inner Cook 

almond custard cake by Feed Your Inner Cook 

           

Preparation            20 minutes

Cooking                  10 minutes custard.  Then    30 – 35 minutes cake plus cooling time

Serves                     6 – 8

Ingredients

Cake

1/3 cup castor sugar

125 gram butter – softened

1 egg

¼ cup custard powder - sifted

¾ cup Self Raising Flour - sifted

Custard centre

1 ½ tablespoons custard powder

1 ½ tablespoons castor sugar

1 cup milk

2 teaspoons good quality vanilla extract

30 gram butter – softened

Optional – dash brandy or similar

Or optional – tiny pinch of ground cinnamon or nutmeg

Topping

Handful flaked almonds

Couple of pinches Castor sugar and ground cinnamon (optional) to sprinkle on top

Method

Line a  18-19 cm springform cake tin on base and sides with baking paper.

Preheat oven to 190 C or 180 Fan forced

Custard

Blend sugar, custard powder and milk in a saucepan.  Whisk/stir well to ensure no lumps and well combined. 

Carefully heat – stirring constantly until mixture boils and thickens.  Happens very quickly.

Remove from heat.  Stir through the softened butter and vanilla and ground spice.

Cover with lid and then pour into a clean bowl and cover with plastic wrap – prevents a ‘skin’ forming on custard.  Changing the container helps with heat loss faster.

Allow to cool to room temperature.  Whisk/stir to ensure no lumps.

Cake

Cream butter and sugar together until light and fluffy with electric mixer or by hand.

Add the egg and mix well.

By hand, stir in the custard powder and flour until just blended well.

Halve the mixture (roughly is ok) and using your fingers, dot small balls of cake batter onto lined base.  Gently push together so it forms a complete layer.

Spread the cooled custard mixture on top of cake layer – almost to the edges. 

With the remaining half of the cake batter – gently dot and spread balls of cake batter to cover the cake. 

Sprinkle flaked almonds over the top, then sprinkle lightly with castor sugar/cinnamon.

Bake approx. 30 -35 minutes.  Custard will still be slightly soft in centre and cake should be cooked, and almonds pale golden.

Cool in tin.

Refrigerate if required but allow to return to room temperature before serving.  

Or serve slightly warmed if desired. 

Delicious with side of stewed apples, custard or cream.

almond custard cake by Feed Your Inner Cook 

                                           

  Enjoy! Colleen