Bake of the Week: How to make this delicious apple sponge tart

Apple sponge tart
Apple sponge tart

HERE at the Sunday Post, we love an apple sponge. And we can definitely say this is one of the nicest we’ve tried.

The almond and apple filling is so light and more-ish, one slice won’t be enough. As the recipe states, it’s best served warm straight from the oven.

It’s delicious on its own, but we reckon it’s even nicer with custard, cream or both. Thanks to Lakeland for this lovely recipe.

You’ll need

160g plain flour

80g butter, diced

30g caster sugar

1 egg yolk

3 tbsp cold water


85g butter, softened

85g caster sugar

2 eggs

85g ground almonds

Pinch ground cinnamon

1 dessert apple, peeled, cored and sliced

2 tbsp smooth apricot jam


For the pastry, sift the flour into a bowl and add a pinch of salt. Add the butter and rub into the flour with your fingers until the mixture resembles fine breadcrumbs.

Stir in sugar and egg yolk and add three tbsp cold water, or enough for a soft not sticky dough. Turn the pastry out on to a floured surface and knead lightly until smooth. Wrap in cling film and chill in the fridge for 30 minutes.

Preheat the oven to 170°C/150C fan/gas mark 3/325F while the pastry is chilling. Roll the pastry out on a floured surface to a 30cm circle, 3mm thick. Line a 20cm Perforbake or cake tin with the pastry.

Press the pastry into the sides of the tin, then trim off any excess and lightly prick the base with a fork.

Cream the butter and sugar together in a bowl until light and fluffy, then gradually add the eggs one at a time and beat well after each addition. Stir in the almonds and cinnamon until smooth.

Spread the almond mixture over the pastry base, then arrange the apple slices on top in rings, starting from the outside of the tart and working into the centre. Place the tin on a baking tray and bake in the preheated oven for one hour or until the filling is set, golden brown and rises up when pressed in the centre. Remove from the oven and place on a cooling rack. Warm the jam, then gently brush over the top of the tart to glaze. Best sliced and served while still warm.