Apple Layer Cake

A deliciously light apple sponge topped with tasty almonds.


Serves 10

Preparation Time

Cook time

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Cook's NoteThe cake is ready when a skewer inserted into the centre of the cake comes out clean.
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  • 1 x 320g (35cm x 22.5cm) sheet of puff pastry
  • 200g butter
  • 200g caster sugar
  • 4 eggs
  • 200g self-raising flour
  • Pinch of salt
  • 1 dessert apple, peeled and diced
  • 2 dessert apples, peeled and thickly sliced
  • 100g flaked almonds
  • 1 tablespoon of vanilla sugar
  • 3-4 tablespoons apricot jam


Preheat the oven to 200°C/180°C fan/Gas Mark 6.

Place the puff pastry into the square cake tin. Prick all over with a fork, taking care not to go all the way through the pastry.

Beat the butter with the sugar until light and foamy. Beat in the eggs one by one, followed by the self-raising flour and salt. Mix in the pieces of apple and pour the
batter over the puff pastry.

Place the apple slices on top and sprinkle with the almond flakes and the vanilla sugar.

Bake for 15 minutes then reduce the oven temperature to 170°C/150°C fan/Gas Mark 3 and bake for another 25 to 30 minutes.

Remove the cake from the oven and place on a rack. Allow to cool.

Heat the jam and brush over the cake.