Apple custard cake Parisienne

Apple custard cake Parisienne, sliced

You’ll love this cake. It has a crispy case;  firm, slightly spiced apple filling and an aromatic vanilla custard topping. What’s more, it’s ridiculously easy to make and you get to play with squidgy pastry.

I had a surfeit of apples in the fruit bowl that I wanted to use up and a need for custardy, cakey deliciousness. A quick google search soon delivered to me the inspiration for this cake. It’s remarkable how many web sites appear to have the same copy for the recipe…

I thought that the recipe(s) was (were) too sugar heavy. The four pounds of apples the recipes state I think is far too much to fit in the space available. I cut my apples first and measured their volume to work out what baking tin to use.

If you’d like to know how to make this cake, please read on…

Apple custard cake Parisienne recipe

You will need a greased 20-23cm springform tin or similar.

Preheat your oven to 175°C with the shelf in the middle.



1kg dessert apples, peeled, cored and sliced
100g butter, melted (you could use vegetable oil if you liked)
2 eggs beaten
100g caster sugar
250g plain flour
2tsp baking powder
1-2tsp mixed spice


50-100g caster sugar to taste (I used 75g)
100g butter melted
1 egg, beaten
1 vanilla pod, splits and seeds scraped out


Line your baking tin with greaseproof paper or baking parchment. I lined mine so that the paper extended the height of the tin and this turned out to be a good idea.

I peeled & sliced my apples first and left them in some acidulated water to stop them going brown. I actually sliced them off the core so I didn’t have to core them as well.

Beat together the butter eggs and sugar. Sift the flour and baking powder into this. Use your hands to make sure this is well combined into a squidgy dough/pastry.

Squish the pastry into the lined tin to make a case. Draw the pastry up the sides like you used to do when making clay pots at school.

Pop your apples into the case, sprinkling mixed spice as you go. Do your best to make sure you put the apples in without leaving voids.

Put the cake in the oven and bake for 1 hour & 15 minutes.

Mix all the custard ingredients together so that you distribute the vanilla seeds well.

At the end of the hour and fifteen minutes, pour the custard mix on to the top of the cake. Bake for another 20 minutes.

Allow the cake to cool thoroughly in the tin.

Then eat. Try not to groan with pleasure…

Apple custard cake parisienne baked

Let me know how it goes.



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13 responses to “Apple custard cake Parisienne”

  1. Nikki vane Avatar
    Nikki vane

    Hello Carl, many thanks for recipes. Have made the blackberry apple chilli chutney, now waiting to be tasted, smells good!
    Sadly, my attempt at the apple custard cake isn’t working too well! Am making half quantity (with GF flour, which I substitute for normal flour all the time) but it’s made a very gooey kind of batter!
    Will let you know how it turns out, but any tips welcome please! Many thanks

    1. Carl Avatar

      Hi Nikki

      Glad you’re enjoying.

      The custard cake does go in as a kind of batter – surprised me too 😀 Let me know how you got on.


      1. Nikki vane Avatar
        Nikki vane

        Hi Carl, well, it did almost turn out properly! The batter was far too sticky to mould it in the tin so it couldn’t take all the apple. However, I am thrilled to report that it tastes delish! Next time I might not use a large egg….. Thank you very much

        1. Carl Avatar

          God stuff Nikki, glad you like the taste and have a cunning plan for next time 😀


  2. twestcrowe Avatar

    I love this recipe!! I will definitely make this for Thanksgiving. But first, I have to test it out once or twice here on me! 🙂

    1. Carl Avatar

      A very good plan 😉

      1. twestcrowe Avatar

        Hi Carl,

        This is Tonessa (twestcrowe), I just have to tell you that I just used the smen I made using your recipe for a Lamb Kdra I made tonight. It came out excellent. I made the smen back in April so it’s six months old. I made three jars. Maybe I should stick one deep in the ground and long after I am dead someone may find it as a curiosity like the bog butter article you shared. Thanks so much for all your recipes.

        1. Carl Avatar

          Hi Tonessa, very pleased indeed that you had a good result with the smen. I think burying some might be a waste and you’d not be in any position to have the chuckle 😀


  3. Frank Avatar

    Thanks for posting. I made this last week and liked it so much I am making it again for Thanksgiving dinner.

    1. Carl Avatar

      Hey Frank – that’s great news and a real honor to be included in your Thanksgiving dinner. Thanks for letting me know 🙂

  4. Marieke Avatar

    Oh Carl, apple and custard, who can resist this! I have to make it for Ed :O
    Printing the recipe now….

  5. Maureen @ Orgasmic Chef Avatar

    All I can say when I look at this cake and the recipe is, “oh my God, I want one!!”

    It sounds absolutely delicious. The apple and the custard and the pastry.

    I think it will be perfect for a wintery dinner down under. 🙂

    1. Carl Avatar

      Hi Maureen, glad you like it – it’s that sort of cake indeed. I hope you all enjoy 🙂