A showstopping three-tier spiced toffee apple cake to celebrate autumn’s arrival

(For the crisps)

• 1 small eating apple

(For the cake)

• 175g dark brown soft sugar

• 2 large eggs

• 150ml vegetable oil

• Zest of 1 lemon

• 250g peeled and cored eating apples (approx 3 small apples), coarsely grated

• 225g self-raising flour

• 1 tsp bicarbonate of soda

• 1 tsp ground cinnamon

• 1½ tsp ground ginger

• 1 tsp mixed spice

• 50g rolled oats

• 125g sultanas

• 200ml spiced rum

• 2 tbsp natural yoghurt

(For the filling)

• 40g salted butter

• 60g dark brown sugar

• 4 eating apples, peeled, cored and cut into cubes

(For the frosting)

• 185g salted butter, softened

• 250g icing sugar

• 120g full-fat cream cheese

• Zest of 1 lemon

(For the toffee apples)

• 300g caster sugar

• 100g glucose syrup

• 70ml double cream

• 15 mini Chinese apples, or scoop rounds from 4 apples using a melon baller

• Gold leaf to decorate

1. For the apple crisps, very thinly slice the apple using a mandoline. Line a large baking tray with a silicone baking mat or parchment paper and very lightly grease with vegetable oil. Arrange the apple slices in a single layer. Bake in a standard oven preheated to 100°C / 80°C fan for 1½ to 2 hours, turning the slices halfway through, until dried out and crisp.

2. Preheat your oven to 150°C fan / 170°C conventional / Gas Mark 3. Line and grease 3 x 20cm cake tins. In a large bowl, whisk the dark brown soft sugar and eggs together for 1-2 minutes using an electric or hand whisk until pale and light. Gradually pour in the oil in a thin stream while whisking continuously.

3. Stir in the grated apple. Gently fold in the remaining cake ingredients. Evenly divide the cake mixture between the three cake tins. Place into the preheated oven and bake for 25-30 minutes, or until the cake is fully cooked.

4. Whilst the cake is cooking, prepare the apple filling. Place the butter and dark brown sugar in a large frying pan. Melt and bring to a simmer. Add the cubes of apple, and leave to simmer for 5-10 minutes, stirring every so often. Once cooked and reduced until sticky, remove from the heat and leave to one side to cool.

5. For the frosting, whisk the butter and icing sugar together using an electric hand whisk until light and fluffy. Add the cream cheese and lemon zest. Continue to whisk for 20-30 seconds. Transfer the frosting to a piping bag, with a 1½ cm nozzle. Leave to one side.

6. For the toffee apples, place the sugar, glucose syrup and cream into a medium saucepan, bring to the boil and leave on a gentle simmer until the temperature of the mixture reaches 140°C.

7. Once the toffee has reached the correct temperature, remove from the heat and dip each mini apple/apple sphere into the toffee, then straight into a lightly greased baking tray.

8. Once the cake has cooked, remove from the oven, transfer to a wire rack and leave to cool completely.

9. To assemble, place one of the cakes onto a plate or cake stand. Pipe 1 cm dots of frosting around the outside of the cake and a few random dots in the centre. Arrange half of the apple filling in the centre. Place one of the cakes on top and repeat with the frosting and filling. Place the last layer of cake on top. Pipe lots of dots of frosting all over the top of the cake. Decorate with the toffee apples, apple crisps and gold leaf.