Line a 7in x 10in tray (or as close to it) with baking paper.

Roll out pastry, pop onto the lined tin and prick all over with a fork. The pastry doesn't have to be neat at all and doesn't matter if it comes up the sides of the tin or not.

Place a sheet of baking paper on top of the pastry and pour out some baking beans or uncooked rice.

Place in a preheated oven at 200°C for about 15mins.

Take out of oven after 15mins, remove the beans/rice and baking paper and put back in the oven for a further 10 mins until its golden brown.

When its cooked leave it to cool slightly.

To make the sponge, cream stork/butter and sugar together, making sure to scrape down the sides, until its paler in colour and feels fluffy and soft.

Crack eggs into a jug, add vanilla and beat well together. Also weigh out your flour.

Add about half of the egg mix and beat well.

Scrape down the sides of the bowl and add about 3 tblsp of your flour, mix for a minute then add the remainder of your eggs.

Beat well so all the egg is combined.

Toss in the rest of your flour and fold it in with a spatula.

When its all fully mixed chop in your apple. You can have it in big or small chunks it doesn't matter.

Mix in all the apple.

When the pastry has slightly cooled, pour on your jam and spread it all over.

Pour the cake mix ontop, spread it all out right into the corners of the tray.

Sprinkle a few flaked almonds on top if using then cook at 170°C fan for approx 45-55mins.

Check with a skewer to make sure the apples are soft and cooked enough before removing from the oven.