The apple cake and custard without butter is a soft, delicious, and light cake, really scrumptious! It’s a slightly different variant from the classic apple cake and certainly more indulgent. It’s perfect for breakfast or a snack for the whole family. In this version, I decided to use custard with whole eggs, to avoid wasting the egg whites, making it surely lighter and paler, but if you prefer, you can make it with yolks only, and with the leftover egg whites, you can make excellent cat’s tongue cookies. If you like apples, you can also try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients to Prepare the Apple Cake and Custard Without Butter
- 3 eggs (Medium)
- 2 apples
- 1.8 oz raisins (sultana)
- 1.8 oz almonds
- 3.5 oz sugar
- 0.6 cup whole milk
- 0.6 cup corn oil
- 1.6 cups all-purpose flour
- 0.3 oz baking powder
- 0.7 oz rum
- as needed lemon juice
- 2.1 cups milk
- 3.5 oz sugar
- 2 eggs
- 1.1 oz all-purpose flour
- 1 packet vanillin
- 1 apple
Tools
- Springform Pan
- Hand Whisk
- Wooden Spoon
- Cutting Board
- Knife
- Bowl
- Pot
- Saucepan
- Pastry Bag
Steps to Make the Apple Cake and Custard Without Butter
To prepare the apple cake and custard without butter, first, take the sultana raisins and soak them in a small bowl with rum for about 1 hour. Now start preparing the custard. Work the eggs with the sugar in a saucepan using a hand whisk. Then add the all-purpose flour and continue mixing until the mixture is nice and smooth. Finally, add a packet of vanillin and mix well.
In another saucepan, heat the milk and when it reaches a boil, turn off the heat and add it little by little into the egg saucepan. Place it back on the heat at medium-low and stir the cream continuously until it is well combined and thick. It will take about 6/7 minutes. Turn off the heat and let it cool.Now prepare the apples you will need for the filling. Take the apples, peel them, slice them, and then cut them into not too large pieces. Put them in a small bowl and pour some lemon juice over them to prevent browning. Set them aside for later. Now prepare the cake batter. In a large bowl, beat the eggs with sugar until light and fluffy. Now add the liquids, first the milk slowly, then the corn oil. Mix again with a hand whisk. Sift the all-purpose flour and baking powder, mix, then add the apple pieces, well-squeezed sultana raisins, and finally add some chopped almonds. I chopped them with a food processor.
Finally, add a teaspoon of ground cinnamon and mix everything well with a wooden spoon. Preheat the static oven to 356°F (180°C). Meanwhile, take a 9.5-inch (24 cm) springform pan. Oil and flour it well. Pour the mixture into the cake pan. Top it with custard. I used a pastry bag to create a swirl with the cream.
Finally, I used an apple, cleaned, peeled, and sliced for decoration. I created a kind of central rose and used slices to create the border. Bake the cake for about 45 minutes. Always do the toothpick test to see if the cake is cooked.
Remove it from the oven, let it cool well. Then remove it from the mold. Here is your apple cake and custard without butter. Really good and super fragrant!
Storage and Tips
You can store the cake for a couple of days under a glass dome or in a cake container.
If you don’t like raisins, you can omit them.
If you don’t like almonds, you can omit them or use pine nuts instead.
