Custard apple teacake

Prep 25 mins | Cook 1 hr | Serves 8

2 (about 330g each) ripe custard apples
125g butter (at room temperature), chopped + extra melted butter for greasing
¹⁄₂ cup caster sugar + 3 tsp extra
1 tsp vanilla extract
2 free-range eggs (at room temperature)
1¹⁄₂ cups self-raising flour
³⁄₄ tsp ground cinnamon

Step 1 Preheat oven to 170°C/150°C fan-forced. Grease an 11cm x 21cm (base measurement) loaf pan with melted butter. Line the base and sides pan with baking paper, allowing the paper to overhang sides. Halve custard apples and scoop flesh into a bowl. Remove seeds and using a fork, roughly mash the flesh (you’ll need approx. 1¹⁄₂ cups pulp). Set aside.

Step 2 Using electric beaters, beat butter, ¹⁄₂ cup sugar and vanilla in a medium bowl for 8–10 minutes, scraping down side of bowl occasionally, until mixture is pale and creamy. Add eggs one at a time, beating well after each addition.

Step 3 Using a large metal spoon, fold custard apple pulp into butter mixture until combined. Sift flour and fold into mixture in two batches until well combined. Spoon into prepared pan and smooth top. Combine the 3 tsp extra sugar and cinnamon and sprinkle evenly over cake mixture.

Step 4 Bake for 50–55 minutes until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes before turning onto a wire rack to cool. Slice and serve.

Good for you ... Custard Apple

A very good source of vitamin C which contributes to the formation of collagen and its role in healthy gums, teeth, cartilage, bones and skin.

Provides dietary fibre, needed for normal laxation.

A source of potassium, which may help balance the effects of sodium from salt.