Name: Apricot custard tea cake
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 8
Ingredients: 1/3 cup vanilla custard powder; 2 tablespoon caster sugar; 2 1/4 cup milk; 340 gram packet buttercake mix; 2 eggs; 60 gram butter, at room temperature; 410 gram can apricot halves in fruit juice, drained, halved; 1/4 cup flaked almonds

Ingredients

1/3 cup vanilla custard powder

2 tablespoon caster sugar

2 1/4 cup milk

340 gram packet buttercake mix

2 eggs

60 gram butter, at room temperature

410 gram can apricot halves in fruit juice, drained, halved

1/4 cup flaked almonds

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease a 22cm springform pan. Line base with baking paper.

2.Combine custard powder, sugar and 1/4 cup of milk in a small saucepan. Whisk until smooth. Add 1 1/4 cups of milk; stir over moderate heat until custard boils and thickens. Reduce heat: whisk for 1 minute. Remove from heat and set aside to cool, stirring occasionally.

3.Meanwhile. using an electric mixer, beat cake mix, eggs, butter and remaining milk in a large bowl on low speed for 30 seconds or until combined. Increase speed to medium; beat for 4 minutes or until mixture is pale.

4.Pour half of cake mixture into prepared pan; top with custard. Pour remaining cake mixture over custard. Arrange apricot, cut side-down, over top. Sprinkle with almonds.

5.Bake for 1 hour 10 minutes or until golden brown and firm. Stand cake in pan for 5 minutes, then release sides of pan and slide onto a serving plate.

Tip: To prevent a skin forming, cover surface of custard with baking paper or plastic food wrap.
Note

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Ingredients

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