Curd and Apple Bake
Two small things separate a tender curd bake from a rubbery one. First, the curd must be sieved — grainy curd leaves lumps that read as gritty in the finished dish. Second, the apples are diced; grated, they release juice straight into the batter and the centre stays wet however long you bake it.
- Prep
- 20 min
- Cook
- 45 min
- Rest
- 20 min
- Total
- 1 h 25 min
- Servings
- 8
- Level
- Easy
- Per serving
- 270 kcal
Ingredients
Makes: a 22 cm tin, 8 portions
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Sieve the curd
Push it through a sieve or blitz it smooth. Two minutes of work that decide whether the bake is tender or grainy.
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Step 2: Mix with semolina
Add the eggs, sugar, sour cream, vanilla and salt, stir in the semolina and leave 15 minutes. It has to swell now, or it draws moisture in the oven and dries the bake out.
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Step 3: Dice the apples
Cut them into 1 cm cubes and toss with the cinnamon. Cubes hold their shape and stay juicy; grated apple simply turns to water.
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Step 4: Combine
Fold the apples into the curd mixture with a spatula. Do not overwork it — the pieces should stay whole.
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Step 5: Fill the tin
Butter the tin and dust it with semolina, spread the mixture and level it. A layer deeper than 5 cm will not cook through in 45 minutes.
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Step 6: Bake and cool
Forty-five minutes at 175 °C to a golden top. The centre should still wobble slightly; it sets as it cools. Rest 20 minutes.
Tips & variations
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Tip
The curd must be dry. Wet tub-style curd gives a loose batter — drain it in muslin for an hour or add another 20 g of semolina.
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Tip
The bake sinks as it cools, which is normal for every curd bake: the egg white contracts. Sudden cold makes it sink more, so do not move it straight outside.
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Variation
Pear instead of apple is sweeter and more fragrant; 80 g of soaked raisins make the classic school-canteen version.
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Storage
Three days covered in the fridge. Cold it is denser and tastes almost like cheesecake.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 270 kcal | 2,160 kcal |
| Protein | 14 g | 112 g |
| Fat | 10 g | 80 g |
| Carbohydrates | 31 g | 248 g |
Approximate values calculated from standard ingredient data.
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