Apple Cinnamon Custard Cake

Total prep time:  65 minutes

Skill level  Medium

Servings (servings): 10

note-  change the serving sizes by viewing complete recipe HERE.



500 gGranny Smith apples, peeled and cored
2 tbspGrand Marnier liqueur
185 gplain flour
2 tspbaking powder
1/2 tspsalt
3/4 tspcinnamon, divided
220 gcaster sugar
250 mlfull cream milk
250 mlcanola oil
2 largeeggs
2 tspfinely grated orange rind
1 tspvanilla extract
2 tbspplain flour, extra
2egg yolks
1 tbspcaster sugar, extra

Orange liqueur flavoured apple slices in a cinnamon sponge, delicious served with whipped cream for afternoon tea or dessert.


Preheat the oven to 180C. Grease a 23cm springform pan and line the base.

Cut each apple into 8 wedges then into 5mm slices. Place in a bowl and add the Grand Marnier, tossing to combine.

In a separate bowl, sift the flour, baking powder, salt and 1/4 tsp cinnamon. Stir in the caster sugar.

Whisk together the milk, oil, eggs, orange rind and vanilla until well combined. Add the flour mixture to the milk mixture and mix to a smooth batter. (Do not over mix).
Set aside 1 cup of the batter to another bowl and whisk in the extra flour.

Now add the egg yolks to the remaining batter and whisk until just combined. Add the apple mixture and stir until combined. Spoon the apple batter into the prepared pan and spread evenly pressing down on the apple slices to submerge in the batter. Pour the remaining batter over the top. Sprinkle with the extra caster sugar and remaining cinnamon.

Bake for 50 minutes or until a skewer inserted into the center of the cake comes out clean and the top is golden. Transfer the cake, still in the pan, to a wire rack and cool for 15 minutes. Run a knife around the edge of the tin and release the cake onto a wire rack to cool completely.

Serve warm, cut into wedges and garnished with whipped cream. Dust the cream with sifted mixed spice if liked.


This will keep in an airtight tin for a couple of days or can be frozen for up to a month.

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