Monday, 23 July 2012

Custard Teacake

A traditional lovely recipe of custard teacake,made with several variations and always likable. Here is one of the best ones.
1 1/2 sticks unsalted butter
1/2 cup fine sugar
2 large eggs
1 1/4 cups all-purpose flour
2 tsp baking powder
1/2 cup custard powder
1 tbsp unsalted butter, melted
2 tsp granulated sugar
For custard:
2 tbsp custard powder
1/4 cup superfine sugar
1 cup milk
1 tbsp unsalted butter
2 tsp vanilla extract

For the custard, whisk together custard powder and fine sugar in a small saucepan. Whisk in the milk and bring mixture to a low boil until thickened, whisking constantly. Remove from heat and add butter and vanilla extract. Stir to combine and place a layer of plastic wrap directly on top of custard to prevent a skin from forming. Set aside to cool.
Meanwhile, preheat the oven to 350 degrees and line a 9-inch springform pan with parchment paper.
In a mixing bowl, blend butter and sugar until light and fluffy. Beat in one egg at a time and gradually add flour, baking powder, and custard powder until combined. Spread 1/3 of the batter in the bottom of the springform pan, using a spatula (or your hands) to spread. Spread the custard mixture on top of the batter and drop spoonfuls of the remaining batter on top of the custard.Brush with melted butter and sprinkle with granulated sugar.
Bake for approximately 1 hour or until cake is golden brown and set. Let cool completely before serving.

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