Tamarind toffee apple cake

Method

1. First make the sponges. Put the bramley apples and lemon juice in a large saucepan, cover and set over a medium heat. Cook, stirring occasionally, until collapsed into a purée (about 15 minutes). Leave to cool.
2. Heat the oven to 190°C/ 170 ̊C fan/gas 5. Grease and line the bases of the 3 cake tins.
3. With a stand mixer or hand mixer, cream the butter with the sugars on high speed for about 8 minutes until pale and fluffy, scraping down the bowl halfway through. Combine the flour, cinnamon and salt in a separate bowl, and lightly whisk the eggs and tamarind paste in a jug.
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4. Gradually add the beaten egg mix to the butter and sugar while mixing on a medium speed, ensuring it’s combined between each addition (going slowly will help ensure the mixture doesn’t curdle – if it starts to split, add a spoonful of the flour mix). When all the egg is incorporated, use a rubber spatula to fold in the flour mix until combined, then gently stir in half the cooled purée.
5. Divide the mix evenly among the prepared tins and use a spatula to create a slight dip in the centre (see Before You Start). Bake for 20-22 minutes or until a skewer comes out with just a few damp crumbs. Run a palette knife around the edges, then turn the sponges out onto a wire rack and leave to cool.
6. While the cakes bake, make the tamarind toffee. Put the golden caster sugar and 1 tbsp water in a heavy-based pan over a low-medium heat. Stir to dissolve the sugar, then remove the spoon. Swirl the pan regularly to help the sugar melt and caramelise evenly, but don’t be tempted to stir again. Use a pastry brush dipped in water to brush down any sugar that clings to the sides of the pan. Keep watching until it turns a deep amber, then carefully stir in the cream and butter (be careful as it can sputter). Finally, stir in the tamarind paste. Stir 2 tbsp of the toffee into the remaining apple purée, then pour the rest into a jug and leave to cool for a few hours – it will thicken as it cools.
7. For the buttercream, use an electric mixer to cream the butter for 3 minutes until very light and fluffy. Carefully mix in the icing sugar and cinnamon in 2 batches, whisking at a high speed. Add the soured cream and whisk for 30 seconds until combined.
8. For the ‘toffee apple’ decorations, push 4-6 toothpicks into dried apple rings (break them into pieces if you like). Prepare something you can push the other ends of the toothpicks into so the apple pieces can dry suspended (we used a cork board set across 2 tall jars), with baking paper below to catch any drips.
9. Put the sugar in a heavy-based pan with 1 tbsp water and set over a low-medium heat. Make another batch of caramel as in the method in step 6. Once it’s turned amber, remove the pan from the heat and leave for 1 minute to thicken. Holding the toothpick, dip an apple ring in to coat, then stick it in the cork board/card so the caramel drips down and forms a long thin shard. Repeat with all the apple.
10. You can leave the apple crisps bare or drop some in the caramel to coat them. Use 2 forks to lift them out of the pan and leave on baking paper to cool. Be careful as the caramel will be very hot. If the caramel gets too stiff, pop it back over a low- medium heat. Leave to cool for at least 30 minutes before using.
11. Once the sponges have cooled, set the first sponge on a stand/plate, then spread over a quarter of the buttercream and top with half the toffee apple purée. Put another sponge on top, then repeat, finishing with the final sponge. If the cakes are sliding around a bit, pop it all in the fridge to firm up for 20 minutes before continuing.
12. Put the remaining buttercream in a piping bag fitted with a 1cm round nozzle (or snip a 1cm hole in the bag). Pipe random peaks of buttercream over the top of the cake. Pour the thickened toffee topping in between so some drips down the cake sides (if your toffee feels like it will run off the cake, put the jug in the fridge for 20 minutes to thicken). Leave the cake in a cool, dry place for 30 minutes covered with a mesh cover or upturned bowl. Put the caramel apple pieces and crisps on top, then slice and serve.