Apple Crumble and Custard Loaf Cake requires roughly 1 hour and 15 minutes from start to finish. This recipe makes 8 servings with 1981 calories, 30g of protein, and 99g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up raspberries, butter, icing sugar, and a few other things to make it today.
Instructions
1
Preheat the oven to 180c/160c fan. Line a 2lb loaf tin with baking paper and 1 small baking tray.Step 2: For the cake rub in the butter and flour until you have breadcrumbs then stir through the mixed spice and muscavado sugar.Step 3: Beat in the eggs then stir through the apples and milk. Spoon into the loaf tin and bake for 55 minutes or until a skewer comes out clean.Step 4: Whilst the cake is in the oven make the crumble topping by rubbing the plain flour, ground almonds, sugar and butter together until you get a rubble like mixture.
Ingredients you will need
Almond Meal
Breadcrumbs
Mixed Spice
All Purpose Flour
Apple
Butter
Sugar
Egg
Milk
Dry Seasoning Rub
Equipment you will use
Baking Paper
Baking Pan
Oven
Skewers
2
Spread out onto a the baking tray and put in the oven for the last half hour of the cake baking.Step 5: Once the cake and crumble topping are cooling make the icing.
Ingredients you will need
Spread
Icing
Equipment you will use
Baking Pan
Oven
3
Put the butter and icing sugar in a mixer (or do it by hand) and beat until smooth. In a bowl dissolve the custard powder in the milk then beat this in on a high speed for 5 minutes.
Ingredients you will need
Custard Powder
Powdered Sugar
Butter
Milk
Equipment you will use
Blender
Bowl
1
Place half the crushed bel
2
Vita Biscuits in the bottom of two Sundae glasses.Step 3: Spoon the greek yogurt and raspberries equally into the two dishes then sprinkle with the remaining crushed biscuits and chopped pecan nuts.
Ingredients you will need
Greek Yogurt
Raspberries
Pecans
Biscuits
3
Drizzle with honey and serve with fresh mint.Details
Ingredients you will need
Fresh Mint
Honey
1
Add the tortellini, spinach and peas to the soup and cook for a couple of minutes before adding the cream, parmesan and nutmeg.Step 1: Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases
Ingredients you will need
Tortellini
Parmesan
Spinach
Nutmeg
Cream
Peas
Soup
Equipment you will use
Muffin Tray
Oven
1
Place walnut size balls on a greased baking sheet (you will need 2 large ones) and bake for 12 minutes. Leave to cool slightly before removing to a cooling rack.