Custard Spiced Teacake
By Chelsea SugarPerfect for when friends pop around for a cuppa.10 servings
Prep time 35 mins
Cooking time 50 mins
¼ cup (35g) custard powder
¼ cup (55g) Chelsea Raw Caster Sugar
2 cups (500ml) milk, extra
1 tsp mixed spices
125g unsalted butter, softened
1 cup (220g) Chelsea Raw Caster Sugar
1 tsp vanilla extract
2 large eggs, lightly beaten
2 cups (330g) self raising flour, sifted
2/3 cup (160ml) milk
10g butter, melted
1 tbsp Chelsea Raw Caster Sugar
1 tsp mixed spice
Whisk custard powder, Chelsea Raw Caster Sugar, mixed spice and ¼ cup of milk to form a paste. Add remaining milk and pour into a saucepan. Stir over medium heat, until mixture boils and thickens. Transfer to a bowl, cover custard with plastic wrap to prevent a skin from forming.
Preheat oven to 180°C conventional (160°C fan forced). Grease and line the base and sides of a 22cm springform pan.
Beat butter and Chelsea Raw Caster Sugar with an electric mixer until light and creamy. Add vanilla and eggs beating well after each addition.
Gently fold in flour and milk in two batches.
Spread half of the cake mixture into prepared pan then dollop half of the custard on top. Repeat with remaining cake mixture and custard. Using a knife lightly swirl the custard through the cake mixture.
Bake for 50-55 minutes or until skewer inserted into cake comes out clean. Cool in pan 10 minutes before turning onto wire rack.
Brush warm cake with butter and sprinkle with Chelsea Raw Caster Sugar and mixed spice.
For a flavour twist add 1 cup of fresh or frozen raspberries with the custard and flaked almond to the topping.