Grease the bottom and sides of a 22cm springform pan. Line the base with baking paper.
Preheat oven to 160 degrees celsius (fan-forced).
Beat the butter, caster sugar and vanilla extract until smooth and creamy. Add the eggs and milk and beat until combined.
Sift in the self-raising flour and beat until just combined.
Pour half of the the mixture into the prepared tin. Add a layer of the thinly sliced apples (half of them).
Repeat with the remaining cake mixture and apple slices.
Sprinkle over the flaked almonds and the raw sugar.
Bake in the oven for 40-45 minutes or until the cake is cooked when tested with a skewer.
Leave to cool in the baking pan for 20 minutes before placing onto a wire rack to cool completely.
Serve on it's own or warm with a scoop of vanilla ice cream.