Apple Custard Cake

At my last tango session, Jane brought a homemade apple pie/cake for the class. It was as delicious as it was beautiful!! I don’t have her recipe, but here is a French-inspired apple custard cake that I had experimented with over some time. Very delectable, almost as that of Jane’s. Enjoy!


Springform pan.


  • 4 granny-smith apples; 1 tbsp Calvados + 1 tsp lemon juice
  • Dry ingredients: 1 cup whole wheat cake flour + 2 tsp baking powder + 1/2 tsp salt + 1 cup sugar
  • Wet ingredients: 1 1/2 tbsp chia seeds soaked in 1/2 cup almond milk + 1/2 cup EVOO + 1 egg + 1 cup almond milk
  • Custard : 1 egg yolk
  • Upper crust: 1 tbsp almond flour; 1 tbsp granulated sugar


Peel and core apples. Cut each apple into eight slices and cut each slice into about 3 pieces. Cover and microwave for about 3 minutes. Mix in the calvados and lime juice.

Cake-mix: Mix all dry ingredients with wire whisk. Mix all wet ingredients with wire whisk. Mix the dry and wet ingredients together.

Upper crust: Take a cup of the cake-mix and mix in the almond flour.

Mix the custard ingredients with the rest of the cake-mix. Mix in the chopped apples. Pour into the greased springform pan. Top with the upper crust and sprinkle with granulated sugar.

Bake at 325 F for 1 hour or until done.


  1. Grease the springform pan. Or, if possible, line the base with greased parchment paper.
  2. You can reduce the sugar to 2/3 cup+1tbsp.
  3. The microwaved apples will be rubbery, but not mushy. But it bakes perfectly.
  4. The almond milk in this recipe was homemade. So the almond flour can be fortified with the milk residue as well.

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