Peel, core and cut the apples into 1cm pieces.
Heat a frying pan until hot and add the olive oil. Saute the apple pieces for a minute with the sugar until nicely coated. Add the white wine, cinnamon stick and cayenne pepper to the pan and cook for a further minute. Allow the apples to cool in the pan.
Preheat the oven to 180'C.
Grease individual silicon moulds with butter and then dust with flour.
Cream the butter, caster sugar in a bowl until pale and fluffy. Beat in the eggs, 1 at a time, adding a little flour with each egg to keep the mixture smooth.
Sift in the remaining flour and the baking powder and fold in the ground almonds. Drain the apple pieces well, then stir into the mixture.
Spoon into the prepared moulds, level the top and sprinkle with the demerara sugar.
Bake in the oven for 20-25 minutes or until well-risen, golden brown and a skewer inserted into the centre of the cake comes out clean.
Allow the cake to cool for 10 minutes and then place on a cooling rack.
Beat together the egg yolks and sugar. Split the vanilla pod in half and add the seeds to the mixture.
Bring the milk to the boil and then add to the egg and sugar mixture. Return to the pan and cook whilst constantly stirring until the custard starts to thicken.
Serve the cake dusted with icing sugar and a generous amount of the custard.
«Vary the fruits in the cake and use either pears or plums when they are in season.»