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Custard Filled Tea Cake - Yummo!

By 05:14

So today is my nephew's 15th birthday and last night I put my hand up to make his birthday cake. I texted him to find out what flavour is his favourite but he, (being the little sweety that he is) said "whatever is easiest for you". As lovely as the sentiment is, that is not really the point of a birthday cake.

I got up this morning and scoured the Internet for some delicious looking cakes and found several that could have been a winner. When I saw this recipe from The Mother Hubard's Cupboard I knew instantly this was the one. One of my husband's most loved stories about my nephew involves him being two and telling him "and then we can all have custard!". I thought this was a fitting tribute - plus it's Cake and Custard- what's not to love?

Ingredients: (note, mine may vary slightly to Mother Hubbard's recipe due to what's in my pantry, and my own little tweaks if I feel the urge). Also this is obviously the BIKM version not the thermomix)

500g milk- I only have HiLo in the fridge today
40g sugar
50g butter (softened)
25g cornflour
25g custard powder (you can omit this and use 50g cornflour instead but I like the Colour and flavour this gives the custard
2 egg yolks
Tsp vanilla essence

Tea Cake
260g Self Raising Flour
250g Butter (softened)
140g sugar
60g Cornflour
2 eggs
1 tbsp baking powder
2 tsp vanilla essence

Method- Custard
Using your cutting blades, put sugar into bowl and blitz on speed 9 for 5 seconds
Add all other ingredients (for custard) into the bowl and cook on speed 3 at 80 degrees for 15 mins.

Cook at 100 degrees on speed 3 for 5 mins

Set aside (in the fridge) to cool down.
Note: it must be completely cooled before adding to the cake batter

Method- Cake
Pre-heat the oven to 180 degrees Celsius. Line a 20cm springform tin with baking paper and lightly grease the sides.

Start with your sugar into the bowl and blitz on speed 9 for 10 seconds.

Add your butterfly attachment, add butter and beat butter and sugar for 30 seconds on speed 3

Add self raising flour, cornflour, baking powder, eggs and vanilla. Beat for 10 seconds on speed 3. Use the spatula to scrape down the sides of the bowl and beat again for 90 seconds on speed 3.

Remove the butterfly and pour half the batter into your prepared cake tin.

Spread your cooled custard over the batter from the middle working outwards- be sure to leave some space at the edges

Pour the remaining batter over the top of the custard.

Bake for 40 mins. Take out of the oven and leave to cool completely before removing from the tin and decorating with a dusting of icing sugar and some sliced strawberries- mmmm delicious.

I wanted to get a photo of this cake sliced- but I wasn't quick enough. It was absolutely delicious and a massive hit with the family. I was worried it would fall apart coming out of the tin and had  a back up plan involving the cheesecake shop on the way to the party- thank goodness this wasn't required.

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  1. Holy crap this looks amazing! I have a thermo so can probably work out how to make it! Yummo!

    1. It was definitely worth the effort- I highly recommend. There is a link to mother hubbards cupboard in the post- that was where I found the original recipe. She has written out the thermo method - I just converted to the Bellini.

  2. Replies
    1. It's pretty good, I've just had a request for another one-
      This time it's Grandad's birthday. I may try something else but it's always nice to get the feedback. Thanks for stopping by :)