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    Almond and Apple Cake

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    Almond and Apple Cake

    • Vegetarian

    Serves: 8


    • Decoration
    • 3 tbsp Banoffe Toffee Spead
    • 200ml tub crème fraîche
    • Victoria Sandwich Recipe (see below - with alterations)
    • 200g self raising flour
    • ½ tsp ground cinnamon
    • 1/2 tsp ground mixed spice
    • 50g ground almonds
    • ½ dessert apple
    • Topping
    • ½ tsp ground cinnamon
    • ½ dessert apple
    • 2 tbsp demerara sugar
    • 1/2 tsp mixed spice


    1. Follow the basic Victoria sandwich recipe, replacing the caster sugar with golden caster sugar. Use 200g self raising flour (instead of 250g) and sift in ½ teaspoon ground cinnamon and ½ teaspoon ground mixed spice. Fold 50g Waitrose Ground Almonds and 1½ peeled, cored and diced dessert apples into the cake mixture at the end of Step 1.
    2. Mix 2 tablespoons demerara sugar, ½ teaspoon ground cinnamon and ½ teaspoon ground mixed spice. Toss ½ peeled, cored and thinly sliced dessert apple in the spice mixture then arrange on top of one cake and bake as directed in Step 2.
    3. To decorate, spread 3 tablespoons Merchant Gourmet Banoffee Toffee Spread over the cooled plain cake. Top with a 200ml tub crème fraîche. Sandwich the cakes together, making sure the apple slices are on top.
    4. This cake is best eaten on the day of making. Otherwise it can be stored for 1 day in the fridge.

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    Cook's tips

    Victoria Sandwich Recipe: Serves 8

    250g unsalted butter, softened
    250g caster sugar
    4 medium organic eggs
    250g Waitrose Superfine Self Raising Flour
    75ml milk
    1 tsp vanilla extract

    Preheat the oven to 180°C, gas mark 4 and place a shelf in the centre of the oven. Butter 2 x 20cm round cake tins and line the bases with baking parchment. In a large bowl, beat the butter and sugar with an electric hand whisk until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour and gently fold in with the milk and vanilla until just combined. The mixture should drop off the end of the spoon when tapped.

    Pour the mixture into the tins. Level the tops with the back of the spoon and bake in the centre of the oven for 20-25 minutes until springy to the touch. Allow the cakes to stand in the tins for 5 minutes, then turn out onto a wire rack and leave to cool.

    To serve, sandwich together with cream and raspberries, then dust with icing sugar (this cake will keep for 1 day in the fridge).


    Average user rating

    4 stars