- Prep 20 mins
- Cook 45 mins
- Serves 8
- Melted butter, to grease
- 1 1/2 tablespoons caster sugar
- 2 teaspoons ground cinnamon
- 100g butter, at room temperature
- 125g caster sugar, extra
- 2 eggs, at room temperature
- 225g (1 1/2 cups) self-raising flour
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 100ml milk
- 1 (about 275g) custard apple, halved, seeds removed, flesh scooped out, coarsely chopped
- STEP 1 - Place an oven rack in the lowest position. Preheat oven to 180°C. Brush a 20cm (base measurement) springform pan with melted butter to lightly grease. Line the base with non-stick baking paper. Combine the sugar and half the cinnamon in a small bowl. Set aside.
- STEP 2 - Use an electric beater to beat the butter and extra sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined.
- STEP 3 - Sift flour, remaining cinnamon, ginger and cloves into a bowl. Fold one-third of the flour mixture into butter mixture until combined. Fold in one-third of the milk. Repeat, in 2 more batches, with remaining flour and milk until combined.
- STEP 4 - Spoon mixture into pan and smooth the surface. Arrange custard apple over the top. Sprinkle with cinnamon mixture. Bake on the lowest shelf in oven for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from oven. Set aside for 5 minutes to cool. Remove from pan. Cut into wedges and serve immediately.