- 35 grams raw sugar
- 1 Lemon, Rind only
- 40 grams cornflour
- 1 egg
- 300 grams Milk
- 160 grams Butter
- 100 grams raw sugar
- 3 eggs
- 1 teaspoon vanilla essence
- 3 heaped teaspoons baking powder
- 200 grams plain flour
- 90 grams Milk
- 150 grams raspberries, fresh or frozen
- 1 tablespoon raw sugar
Add sugar and lemon rind to bowl and blitz 10sec/sp8. Scrape down and repeat.
Add remaining ingredients and cook 6min/90°/sp4. Set aside in separate bowl.
No need to wash bowl.
Preheat oven to 170'C.
Add butter and sugar to bowl; mix 10sec/sp5. Scrape down and repeat if necessary (eg if you're like me and didn't have time to let butter soften to room temp!).
Add eggs and vanilla; mix 15 sec/sp4.
Add all remaining ingredients and mix 5-10 sec/sp4, until just combined.
Spread half the cake mix into a lined 20cm cake tin or a 20cm square oven proof dish sprayed lightly with oil.
Next, spoon the custard in a layer into the tin.
Top the custard evenly with half the raspberries.
Spread the remaining cake mix evenly into the tin. Don't worry if it doesn't quite reach the edge as it will rise and fill out during baking.
Sprinkle remaining raspberries over cake, followed by the sugar (1 tbs).
Bake at 170°C for 45 minutes to 1 hour. Carefully check the centre with a skewer as it does take a while to bake all the way through. Cool 5-10 mins before serving.
The cake pictured above was made with half wholemeal and half white plain flour.
My thanks to arwen for the inspiration! We love your apple and custard cake
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.