Oh My pink lady

Just like a lady, this apple has a pink blush, it's quite unusual really, for an apple to have such a pink appearance. Apparently, it's a cross between the Golden Delicious and the Lady Williams. It's crips, sweet and tart-like. Perfect for making apple tart, pie or cake.

Apple and custard is like a marriage made in heaven, hence as one can imagine the amazing taste of the apple custard tea cake! The texture of these teacakes are really moist and soft, and the combination of moist apple on top and burst of custard in the middle of the cake just makes this cake a real winner. Perfect with a cup of tea.

Apple Custart Teacakes

For the cakes

Makes 12 minicakes

90g butter, softened, chopped

1/2 tsp vanilla extract

1/2 cup caster sugar

2 eggs

3/4 cup self-raising flour

1/4 cup custard powder

2 tbs milk

1 large unpeeled pink lady, cored and sliced thinly

1/4 cup maple syrup, heated

For the custard

1 tbs custard powder

1 tbs caster sugar

1/2 cup milk

1/4 tsp vanilla extract

1. Make the custard: Blend custard powder and sugar with milk and extract in a small saucepan; stir over heat until mixture boils and thickens. Remove from heat and cover surgace with plastic wrap, cool.
2. Preheat oven to 180 degree celcius. Line a 12 hole muffin pan with paper cases
3. Cream butter, sugar and extract until light and fluffy. Beat in eggs, one at a time until combine. Sift flour and custard over butter mixture and add the milk. Continue beating until well combine.
4. Divide half the mixture among cases. Top with custard. then remaing cake mixture to cover custard. Top cakes with apple slices, pressing slightly into cake.
5. Bake in oven for about 25 -30 mins. Cakes should spring back when cooked.
6. Brushed hot cakes with hot maple syrup. Turn into wire rack to cool. Serve warm with a cup of tea or cold with vanilla ice-cream.