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Apple Almond Sponge by Shane Smith

Serves: 8Chef: Shane SmithCategory: CakesRecipe Course: DessertMachine: MixerTotal time (min.): 65
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Apple sponge is hands down one of life’s simple pleasures. Adding almonds and zesty lemon to the recipe knocks this sponge out of the park. It’s a gorgeous mid-week bake or an ideal Sunday Lunch sweet served with lashings of warm custard.




  1. Preheat your oven to 180C/160C fan.
  2. Line the base of a 9” round loose-bottomed tin with parchment, and grease and dust the base and sides with butter & flour.
  3. Place the eggs in your Kenwood kMix fitted with the whisk attachment and whisk for a few minutes at full speed.
  4. To this, add the sugar in stages while mixing.
    Slowly drizzle in the oil and mix to combine.
  5. Add the ground almonds, milk, almond essence and zest. Mix.
  6. Sieve the flour, salt and baking powder.
  7. Add this to the egg mixture and mix through.
  8. Spoon this batter into the prepared tin.
  9. Cut each apple around the core and take each quarter, and slice, leaving the skin on.
  10. Divide the slices into groups of 4-5 and fan out.
  11. Gently place these fans all around the top of the cake and sprinkle the flaked almonds around the apple slices.
  12. Place in the preheated oven and bake for 40 minutes or until a skewer inserted comes out clean.
  13. Remove and allow to cool slightly before serving.
  14. Best served warm with custard or a scoop of ice-cream.