• Spiced sponge:
  • 4 eggs
  • 225g caster sugar
  • 225g self-raising flour
  • 2 tsp baking powder
  • ½ tsp ginger
  • 1½ tsp cinnamon
  • ¼ tsp nutmeg
  • 225g butter softened
  • Filling:
  • 400-600ml double cream
  • icing sugar, to taste
  • dulce de leche
  • Apple filling:
  • 4 Granny Smith apples
  • water & lemon juice
  • 1 tsp cinnamon
  • 25g unsalted butter
  • 35g soft light brown sugar
  • 30g caster sugar
  • 1 tbsp cornflour
  • 2 tbsp water


  1. Add all of the spiced sponge ingredients to a bowl and beat until well combined, making sure not to over mix. Divide mixture evenly between two 8 inch round cake tins that have been greased with butter and lined with baking paper.
  2. Bake in a preheated oven at 180C for 25 minutes. Transfer cakes to a wire rack to cool.
  3. For the apple filling, peel apples and cut into quarters. Remove the core and cut the remainder into small chunks. Once cut place in a large bowl of water with fresh lemon juice to stop the apples from browning.
  4. In a saucepan melt together the butter and cinnamon. Add the apple chunks draining off most of the water, pour over the two sugars and stir until dissolved.
  5. Cover with lid and cook over a medium heat for 10 minutes, or until softened. Make sure to stir occasionally.
  6. In a separate bowl, mix together the cornflour and water to form a smooth liquid/paste.
  7. Add to the softened apples and simmer for 2 minutes until sauce has thickened. Leave to cool.
  8. Place the first layer of cooled sponge onto your serving plate and spread over a generous layer of dulce de leche. Top with a generous layer of whipped double cream, sweetened with icing sugar, before layering on the cooled apple filling.
  9. Add the second sponge on top followed by another layer of sweetened whipped double cream. Top with the remaining apple filling and drizzle over the dulce de leche to finish. You might want to pop the dulce de leche in the microwave to give it a runnier consistency for drizzling. Cut a slice and enjoy :D