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To make custard, stir powder and ½ cup milk in a saucepan until smooth. Stir in sugar, vanilla, remaining milk over medium heat for 5 minutes or until thick. Cool slightly.
Preheat the oven to 180C/160C fan forced. Grease a 22cm springform pan. Line base and sides with baking paper. Beat butter, caster sugar and vanilla until pale.
Add eggs to butter mixture, 1 at a time, beating well after each addition. Fold in flours and milk until combined. Spoon half the cake mixture into pan. Smooth surface.
Dollop the warm custard over the top of the cake mixture and use the back of a spoon to spread into an even layer. Arrange the apple slices on top.
Dollop the remaining cake mixture over the top. Use the back of a spoon to gently smooth the surface to cover (don’t worry if there’s a few small gaps).
Sprinkle with almonds and raw sugar. Bake for 1 hour or until skewer comes out clean. Set aside in pan for 20 minutes. Turn onto a wire rack to cool. Serve with cream.