Step 1

Preheat oven to 180°C. Line base of springform tin (Ø 20 cm) with baking paper, grease sides of tin with butter and set tin aside.

Step 2

Place blanched almonds in mixing bowl and grind 10 sec/speed 10 then add plain flour and butter and pulse Turbo/1 sec/3 times. Scrape down sides of mixing bowl with spatula.

Step 3

Add sugar and pulse Turbo/1 sec/3 times. Transfer crumble topping to a small bowl and set aside.

Step 4

Place a bowl on top of mixing bowl lid, weigh into it sliced apples, lemon juice and sugar, stir together until apples are coated, then set aside.

Step 5

Place sugar, butter and eggs into mixing bowl and mix 30 sec/speed 4. Scrape down sides of mixing bowl with spatula. Add self-raising flour and mix 20 sec/speed 4. Transfer to prepared tin.

Step 6

Cover sponge layer evenly with apple layer and juices, then with crumble topping, then sprinkle with flaked almonds for decoration. Bake 45-55 minutes (180°C) or until golden brown. Serve warm or cold - it's lovely with custard or pouring cream.