Ingredients
- 500ml fresh vanilla custard
- 1 vanilla bean, split and scraped
- 2 star anise
- 5ml ground ginger
- 5ml ground cinnamon
- 60g butter
- 60ml honey
- 2 red apples, peeled and sliced into thin rounds
- 1 sponge cake made in a 22cm tin and halved
- 30ml Triple sec orange liqueur or Cointreau (orange liqueur) or any juice.
- Icing sugar for dusting
Method
Place the custard, vanilla bean and seeds, star anise, ginger and cinnamon in a pot on a low heat and stir for 2-3 minutes until warm.
Remove the vanilla and star anise. Set aside and keep warm.
Heat a medium non-stick frying pan over medium heat.
Add the butter and honey and allow the butter to melt.
Add the apple slices and sauté gently over medium heat for another five minutes each side until tender.
To assemble, place a round of cake on a platter.
Spoon or brush the orange liqueur over the cake, top with the apples and some of the custard.
Top with the remaining cake.
Dust with icing sugar and pour over remaining spiced custard to serve.