- Preheat oven to 180°C (160°C fan-forced). Grease and line a 20cm round cake tin with baking paper.
- Make the hazelnut crumble topping by placing all ingredients in a food processor and pulse until roughly chopped. Transfer to a bowl and set aside.
- Using an electric mixer, beat butter and sugar in a bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Sift flour, baking powder, and cinnamon over mixture. Add milk and custard apple, folding to combine. Spoon the mixture into prepared pan and smooth surface. Sprinkle over the hazelnut crumble topping. Bake for 1 hour and 10 minutes, or until a skewer inserted into the centre comes out clean. Remove your crumble cake from the oven. Stand cake in pan for 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature with cream.
Custard Apple & Hazelnut Crumble Cake
Recipe by Iron Chef Shellie
Serves 12.
Ingredients
- 140g unsalted butter, at room temperature
- 150g brown sugar
- 2 eggs
- 225g self-raising flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 tbsp milk
- 500g custard apples, skin and seeds removed, diced
- 250g double cream, to serve
- Hazelnut Crumble Topping:
- 50g raw hazelnuts
- 50g plain flour
- 1½ tbsp brown sugar
- 25g butter, cold, diced
