Apple & spiced frangipane phyllo cake

January 1, 2022

This beautifully spiced tart will keep you coming back for more.



  • 250 grams flour
  • 55 grams castor sugar
  • 125 grams child butter, finely chopped
  • 1 egg


  • 1 cup castor
  • 2 1⁄2 sugar tbsp flour
  • 240 grams raw almonds
  • 1⁄2 tsp ground cinnamon
  • 1⁄2 tsp ground cardamom
  • 1⁄4 tsp ground cloves
  • 200 grams butter, softened 3 eggs


  • 4 pink lady apples, cored and thinly sliced
  • 12 sheets phyllo pastry
  • 100 grams butter, melted
  • 1 tbsp Icing sugar, to serve
  • 250 ml whipping cream, whipped

BASE Preheat oven to 180°C. Grease a 25cm round, 3cm deep loose-based tart tin and line with two sheets of baking paper that extends over the sides. PROCESS flour, sugar and butter until it resembles coarse breadcrumbs. Add egg and pulse until mixture forms clumps. USING your hands, press dough evenly into the base of the tart tin.

BAKE for 15 minutes or until lightly golden. All to cool.

SPICED FRANGIPANE Process sugar, flour, almonds and spices until fine. Add butter and eggs and process until combined.

TRANSFER to a bowl and freeze for 15 minutes. Transfer to the fridge.

TO ASSEMBLE Spread half of the frangipane mixture over the tart base. LAYER two sheets of phyllo on a work surface, brush butter between the layers. Cut pastry lengthways into three strips. Arrange seven apple slices, slightly overlapping, along the top of each strip, with the rounded side up. Spread 1 tablespoon of frangipane along the bottom of the strip. Fold pastry strip upwards over part of the apple slices. Roll up each strip to form a rose shape. Repeat to make more roses.

ARRANGE apple roses in the tart tin. BAKE for 35 minutes. Cover loosely with foil and bake for a further 25 minutes. Increase the oven to 190°C and bake for 10 more minutes, removing the foil if the cake is looking pale.

ALLOW the cake to cool for at least 30 minutes before removing from the tart tin.

LIGHTLY dust the cake with icing sugar and serve with whipped cream.

TIP: When working with phyllo, keep it covered with a piece of baking paper and a damp tea towel to stop the pastry from drying out.


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