Simple Vanilla Bean Cake with Custard Filling (Egg-Free, Ghee Variation)

1.Preheat your oven to 180°C (350°F). Grease a small baking pan (e.g., a 20cm square pan or loaf pan) generously with ghee and lightly flour it.

2.In a large bowl, whisk together the flour, sugar, and ground cardamom (if using).

3.Add the softened salted butter, milk, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes, until well combined and creamy.

4.Carefully stir in the hot water or hot coffee. The batter will be thin; this is normal.

5.Pour the batter into the prepared baking pan.

6.Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary depending on the size and type of pan.

7.Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

8.While the cake cools, prepare the custard according to the package directions, typically by whisking the custard powder mix with the milk until smooth.

9.Cook the custard over medium heat, stirring constantly, until it thickens and comes to a boil. Once boiling, continue to cook and stir for 1 minute more.

10.Pour the custard into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming, and let it cool to room temperature, then chill in the refrigerator until firm.

11.Once the cake is completely cool, you can either slice it horizontally into layers and spread the custard in between, or serve the custard on top of individual slices of cake.

12.Dust the top of the cake with powdered sugar, if desired. Slice and serve.