Ingredients

For the Pudding Cream:

• 1 egg (separated)
• 1 egg yolk
• 350 ml (1 1/2 cups) milk (divided)
• 2 heaped tablespoons cornstarch
• 1 teaspoon vanilla extract
• 50 g (1/4 cup) sugar

For the Cake:

• 3 eggs
• 1 egg white (reserved from the pudding cream)
• A pinch of salt
• 130 g (2/3 cup) sugar
• 140 ml (3/4 cup) oil
• 350 g (2 1/2 cups) flour
• 2 heaped teaspoons baking powder
• 140 ml (2/3 cup) milk

For the Topping:

• Apricots, peaches, or nectarines (fresh or canned, well-drained)

Steps to Make It

Step 1: Prepare the Pudding Cream

1. In a small bowl, whisk the egg yolk, cornstarch, and 50 ml of milk until smooth.
2. In a saucepan, heat the remaining 300 ml of milk with sugar until it just begins to simmer.
3. Gradually add the cornstarch mixture to the hot milk, whisking constantly to prevent lumps.
4. Cook over medium heat until the mixture thickens into a smooth custard.
5. Remove from heat, stir in vanilla extract, and let it cool. Cover with plastic wrap to prevent a skin from forming.

Step 2: Prepare the Cake Batter

1. Preheat your oven to 180°C (350°F) and line a 9×13-inch baking pan with parchment paper.
2. In a large mixing bowl, beat the 3 eggs, reserved egg white, sugar, and a pinch of salt until pale and fluffy.
3. Gradually add the oil in a steady stream while mixing, followed by the milk.
4. In a separate bowl, sift together the flour and baking powder. Add this to the wet ingredients in batches, mixing gently until just combined.

Step 3: Assemble the Cake

1. Pour the cake batter into the prepared pan, spreading it evenly with a spatula.
2. Spoon dollops of the cooled pudding cream over the batter, gently swirling it into the surface with a knife to create a marbled effect.
3. Arrange the apricots (or fruit of your choice) on top, cut side up, pressing them slightly into the batter.

Step 4: Bake

1. Bake the cake in the preheated oven for 35-40 minutes or until a toothpick inserted into the cake (not the custard) comes out clean.
2. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 5: Serve

1. Slice the cake into squares or rectangles and serve as-is or with a dusting of powdered sugar for an elegant touch.

Preparation Time

• Prep Time: 25 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour 5 minutes

Nutritional Information (Per Serving – Serves 12)

• Calories: 240 kcal
• Protein: 5g
• Carbohydrates: 35g
• Fat: 9g
• Fiber: 1g
• Vitamin A: 15%
• Calcium: 6%
• Iron: 8%

Why This Recipe is Timeless

Custard cakes are an enduring classic, beloved across cultures and generations. The combination of cake, custard, and fruit creates a dessert that feels both indulgent and wholesome. This recipe’s adaptability ensures it remains a household favorite no matter the occasion or season.

The pudding cream adds a luxurious texture, elevating the cake from ordinary to extraordinary. Meanwhile, the vibrant fruit topping not only enhances the visual appeal but also balances the sweetness with a refreshing tang. These qualities make the cake perfect for celebrations, family gatherings, or as a simple treat to enjoy with your morning coffee.

Moreover, this cake holds a nostalgic charm, evoking memories of family recipes passed down through generations. It’s the kind of dessert that makes everyone feel at home, no matter where they are.

FAQs

1. Can I use other fruits for the topping?
Yes! Feel free to substitute apricots with plums, apples, or berries. Just ensure they are sliced and well-drained if canned.

2. Can I make the pudding cream in advance?
Absolutely. The pudding cream can be made a day ahead and stored in the fridge. Stir well before using.

3. Can this cake be made gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

4. How do I know when the cake is done?
The edges will be golden, and a toothpick inserted into the cake (avoiding the custard) will come out clean.

Tips for Making the Perfect Custard Cake

1. Room Temperature Ingredients: Ensure all wet ingredients are at room temperature for a smooth batter.
2. Don’t Overmix: Overmixing can result in a dense cake. Mix until the ingredients are just combined.
3. Use Fresh Fruit: If possible, opt for fresh apricots or peaches for the best flavor and texture.
4. Cool Before Slicing: Allow the cake to cool completely before cutting to prevent it from crumbling.

Storage Tips

• Room Temperature: This cake can be kept at room temperature for up to 4 hours.
• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Conclusion

The Apricot Custard Cake is more than just a dessert—it’s a testament to the beauty of baking. Combining a soft, moist cake, creamy pudding, and fresh fruit, this cake strikes the perfect balance between simplicity and sophistication.

Whether you’re baking for a special occasion or simply to treat yourself, this recipe offers a moment of indulgence that feels both nostalgic and fresh. The flavors and textures work in harmony to create a dessert that is as pleasing to the eye as it is to the palate.

Take a moment to slow down, enjoy the process, and savor the results of this delightful creation. It’s not just a recipe—it’s a tradition worth passing on. Happy baking!