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1 1/2 pound tart apples, peel, cored and cut into 1/8 of an inch slices

1 tbs spiced rum

1 tsp lemon juice

1 cup plus 2 tbs all purpose flour, divided

1 cup plus 1 tbs sugar, divided

2 tsp baking powder

3/4 tsp salt

1 egg

2 egg yolks

1 cup whole milk

1 cup vegetable oil

1 tsp vanilla bean paste


2 cup whole milk

1/4 cup maple syrup

1 inch piece root ginger, thinly sliced

5 egg yolks

1 tbs spiced rum

1/2 tsp vanilla bean paste

powdered sugar, for sprinkling



Place your sliced apples in a microwave safe shallow bowl. Microwave them in 1 minute intervals until softened, about 3 minutes. Stir the apples in between intervals. Once pliable, toss with lemon juice and spiced rum. Then, set aside until cooled, about 10 minutes.

Preheat the oven to 325 degree F and butter a 9 inch springform pan and place it on a baking sheet lined with parchment or a silicone mat. *don’t skip on this! the batter is fairly thin and there will be some leakage.

In a medium bowl, whisk together 1 cup of flour and 1 cup sugar, baking powder and salt.

Then, in a large bowl mix together the whole egg, milk, oil and vanilla extract/paste. While mixing gradually add in the dry ingredients until just moistened. Remove 1 cup of batter and reserve.

To the remaining batter whisk in the 2 egg yolks. Then, fold in the cooled apple sliced until they are all coated with batter. Poor the apple mixture into your prepared pan. Gently press the apples down to make an even layer.

Add the remaining 2 tablespoons of flour to the reserved batter and whisk until smooth. Spoon on the top of the apple mixture and spread evenly to the edges of the pan. Then, sprinkle the remaining 1 tablespoon of granulated sugar evenly over top.

Place in the preheated oven and bake for 1 hour to 1 hour 15 minutes until golden brown.

Let cool on a wire rack and remove from the pan after completely cooled. Dust with powdered sugar before serving.


In a small saucepan over medium heat, combine milk, maple syrup, and thinly slice ginger. Bring the milk to a simmer. Then, remove from heat and let steep for 30 minutes.

After steeping, sieve out the ginger pieces and return to medium heat and bring the milk back up to a simmer.

In a small bowl whisk together egg yolks. Then, while whisking slowly mix in a bit of the warm milk mixer to tempter the eggs. Then add the yolks and milk mixture to the remain milk. Stirring constantly, cook the custard until it coats the back of the spoon.

Remove from heat and add vanilla and spiced rum.

Pour into a heat safe bowl and let cool on the counter. Then, refrigerate until cold. Serve alongside the cake and pour onto each slice individually.



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