The natural sweetness of custard apples, means you don't need to add as much sugar. Perfect for picnics or to enjoy with a morning tea at home with your favourite tea or coffee.
Ingredients
- 125g butter, room temperature
- ½ cup + 3tsp extra, caster sugar
- 1tsp vanilla essence
- 2 eggs
- 3 ripe custard apples, halved (about 350g each)
- 1 ½ cups self-raising flous
- ¾ tsp ground cinnamon
Method
- Using electric beaters, beat butter ½ cup caster sugar and vanilla in a medium bowl until sugar dissolves and mixture is pale and creamy. Add eggs one at a time. Beat well after each addition.
- Using a spoon remove pulp from custard apples. Discard seeds and add pulp to mixture. Mix well until combined.
- Using a large metal spoon, fold flour in 2 batches into mixture. Spoon into loaf pan and smooth the top.
- Combine extra sugar and cinnamon and sprinkle over mixture. Bake for 1 hour or until a skewer comes out clean. Remove from oven and stand for 5 minutes before turning cake out onto a wire rack to cool.
- Slice and serve.
