Apple, Tamarillo and Rum Custard Cake RecipeOrigin: Britain Period: Modern |
Ingredients:
For the Crust: 
Apple, Tamarillo and Rum Custard Cake Preparation:Method:Begin by soaking the raisins in the rum for at least 30 minutes before using. For the crust, comnine the flour, sugar and lemon zest in a bow then either rub in the butter with your fingertips, or cut in with pastry knives, until the mixture resembls coarse breadcrumbs. Add the egg yolk and the milk then mix gently to bring the ingredients together as a dough. Pat the resultant mixture into the base of a 25cm diameter springform pan with greased sides (do not grease the base). Make certain you press the dough at least 3cm up the sides of the pan. Now prepare the filling. Combine the breadcrumbs and butter in a bowl and toss to combine before spreading evenly on the base of the crust. Combine the apple and tamarillo slices, lemon juice and 50g sugar in a bowl, mix well then arrange on top of the pie crust. Grain the raisins (reserve the rum) and scatter the fruit over the apples. Transfer to an oven pre-heated to 180°C and bake for 15 minutes. In the meantime, beat together the eggs and the remaining sugar until thick and lemon coloured. Stir the milk and reserved rum into this mixture then remove the cake from the oven and pour the custard mix over the top. Return to the oven and bake for about 50 minutes, or until the custard is set and lightly golden. Remove from the oven and allow to cool completely before removing from the pan and serving. |
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