Apple Cranberry Custard Torte with Butterscotch Rum Sauce

Apple Cranberry Custard Torte with Butterscotch Rum Sauce

This deliciously decadent dessert created by Chef Roland Glauser, of Charlotte Lane, Shelburne, Nova Scotia, makes great use of local Annapolis Valley apples, cranberries and an extremely smooth and rich rum from Ironworks Distiller in Lunenburg. It’s a wonderful autumnal torte.

See other related recipes in Nova Scotian Surf

Yield: 8 servings
Shelf life: 2 to 3 days


For the torte:
3 large eggs
1½ cups sugar
¾ cup all-purpose flour, sifted
1½ teaspoons baking powder
½ teaspoon salt
⅔ cup whole milk
4½ ounces unsalted butter, melted
1 teaspoon vanilla extract
6 McIntosh or other crisp sweet-tart apples, peeled, cored and sliced
½ cup cranberries

For the sauce:
1 stick (4 ounces) unsalted butter
1 cup firmly packed brown sugar
½ cup heavy cream
½ teaspoon kosher salt
1 tablespoon vanilla extract
dark rum, to taste

Optional garnishes:
whipped cream
fresh mint sprigs
¼ cup slivered almonds, lightly toasted


  1. Heat the oven to 375 F. Position racks in the upper and lower thirds of the oven. Brush a 9-inch springform pan with a little melted butter and flour it.
  2. In a large bowl, beat the eggs and sugar together until smooth. Sift in the flour, baking powder and salt. Add milk, butter and vanilla and mix until well blended. Stir in the apples and cranberries, scrape into the prepared pan and place on a cookie sheet.
  3. Bake the torte for 10 minutes and then move it to the upper rack, and bake for about 50 minutes, until a knife or wooden skewer inserted in the center comes out clean. Reduce the heat if the cake gets too dark. It should look golden and caramelized.
  4. Remove from the oven and carefully pull a sharp knife along the ring but do not open the springform. Cool completely in the refrigerator, preferably overnight, before removing the pan. If refrigerated for longer than a day, transfer to a glass plate to avoid oxidation of the pan. 
  5. Before serving, make the sauce: In a medium saucepan, whisk the butter, brown sugar, cream and salt and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally. Remove from the heat, whisk in the vanilla (taking care as it will bubble up) and rum, to taste. Remove and refrigerate until barely warm. If needed, reheat slightly in a microwave.

Nutritional Data (per serving): Calories: 610; Cholesterol: 155 mg; Sodium: 230 mg; Fat: 31 g; Dietary Fiber: 3 g