We are sprinkling in a little taste of the Irish on Sunday!
Pastry Chef Jillian Simms of Gráinne Baking Company joined us to make a traditional Irish apple cake with custard sauce.
Simms was a former parade honor attendant and was happy to stop by while the Greater New Haven St. Patrick’s Day Parade was going on!
Watch the video above to follow along.
The full recipe can be seen below:
Irish Apple Cake
3/4 c. flour
1/4 c. old fashioned oats (1/4 cup)
1/4 c. sugar
1/2 tsp cinnamon
6 T. cold butter
2 cooking apples
1/4 tsp cinnamon
1 dash nutmeg
4 T light brown sugar
10 oz self-rising flour (generous 2 c.)
1/2 c. sugar
1/2 c. butter
1/3-1/2 c. milk
Pre-heat oven to 350 degrees. Butter and flour a 9-inch springform pan.
To make the crumb topping: Mix flour, oats, sugar, and cinnamon in a medium bowl. Cut cold butter into small cubes and add to bowl. Work butter into flour mixture with your fingers or a fork until crumbly. Set aside.
To make the filling: Peel apples and cut into slices 1/4 inch thick. Toss with sugar and spices and set aside.
To make the dough: Mix flour and sugar in a large bowl. Cut butter into small cubes and work into flour mixture until texture of breadcrumbs. Beat egg with 1/4 c. milk and add to flour mixture. Stir until just combined- you will have a soft, rather sticky dough. Add a bit more milk if needed. Spoon the dough over bottom and roughly one inch up sides of pan. (You are creating a little cradle for the apples.) Spread the apples evenly over the dough and sprinkle the crumb topping over top. Bake 45-55 minutes, until top is golden brown. Serve warm or room temperature with custard sauce.
1.5c. whole milk
1 c. cream
6 egg yolks
1/5 c. sugar
1 t. vanilla extract
Heat milk and cream in a medium saucepan until bubbles appear around the edges. In medium bowl, whisk yolks and sugar. Ladle a bit of the hot milk into the yolk mixture and whisk swiftly to combine. Add the rest of the milk mixture in a slow stream, whisking all the time to avoid curdling.
Pour mixture back into the saucepan and cook over medium heat, stirring constantly with a rubber spatula. Cook until the custard coats the back of a spoon. Remove from heat and whisk in vanilla. Pour into a clean bowl through a sieve (this will remove any lumps.) Cool in refrigerator with plastic wrap pressed directly on top of custard until ready to serve.