Apple and Hazelnut Cake with Cream Custard

Ingredients

For the Cake:

• • 3 eggs
  • 3/4 cup (150 g) sugar

• • A pinch of salt
  • 1/4 cup (60 ml / 2 fl oz) sunflower oil
  • 1.5 cups (200 g) all-purpose flour

• • 1 teaspoon baking powder
  • 1/2 cup (100 g) raw hazelnuts, roughly chopped
  • 2 apples, peeled and diced

For the Custard Cream:

• • 1 egg
  • 2 tablespoons (45 g) sugar

• 1 tablespoon (15 g) cornstarch
• 1 cup (240 ml / 8 fl oz) milk

For Decoration:

• 1 teaspoon powdered sugar

Directions

1. Prepare the Cake Batter:

• • In a mixing bowl, beat the eggs, sugar, and a pinch of salt until light and fluffy.
  • Gradually add sunflower oil while mixing.
  • Sift in the flour and baking powder, and gently fold until just combined.

• Add the chopped hazelnuts and diced apples, and mix until evenly distributed.

2. Bake the Cake:

• • Preheat your oven to 180°C (355°F).

• Grease and line a 9-inch (23 cm) round baking pan. Pour the batter into the prepared pan.
• Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

3. Prepare the Custard Cream:

• • In a saucepan, whisk together the egg, sugar, and cornstarch. Gradually add the milk, whisking constantly to avoid lumps.
  • Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens.
  • Remove from heat and let cool to room temperature, stirring occasionally to prevent a skin from forming.

4. Assemble and Decorate:

• Once the cake has cooled, spread the custard cream evenly on top.
• Dust with powdered sugar for decoration.