Baked in a round cake tin with layers of apple and sponge cake flavoured with cinnamon, nutmeg, orange zest and a good dash of whiskey. Decorated with toasted almonds on top. Served with a sweetened orange whiskey, icing sugar cream.


Serves 8 to 10

For the cake

  • 3 cooking apples, peeled and sliced into thin wedges.
  • Spoon over some lemon juice
  • 120g soft butter
  • 1 tsp vanilla extract
  • 150g caster sugar
  • 3 large eggs
  • 270g plain flour
  • 2 tsp baking powder
  • ½ tsp ground cinnamon
  • A good grating of nutmeg
  • 1 medium orange, zest only
  • 4 tbsp milk
  • 2 tbsp whiskey

For the cream

  • 150ml cream
  • 60g sifted icing sugar
  • 1 orange, zest only
  • Dash of whiskey
  • Caster sugar and ground cinnamon, to sprinkle on the top
  • 3 to 4 tbsp toasted flaked almonds, to decorate


  1. To prepare the cream, place the cream, icing sugar, orange zest and whiskey into a bowl and whisk until soft peak stage. Spoon into a serving bowl and place in the fridge until ready to use
  2. Preheat the oven to 180°C/fan 160°C/gas 4.To prepare the cake, line the base of a 22cm spring form tin with parchment paper. Brush the sides with melted butter and dust with flour. Set aside the slices apples – ready to layer up. The lemon juice will stop them from browning.
  3. Place the soft butter, vanilla and sugar into a mixing bowl and cream until light and fluffy.Add the eggs, one at a time, whisking in between.
  4. Fold in the flour and baking powder, cinnamon, nutmeg, orange zest, milk and whiskey.
  5. Spoon half of the sponge mixture into the tin, arrange a half layer of sliced apples.Spoon over the remaining sponge mixture.
  6. Arrange the apple slices on top. Dust 2 to 3 tbsp of caster sugar and ground cinnamon over top.
  7. Bake for 30 to 35 minutes until the cake is baked. Insert a skewer to check and if it comes out clean then it is baked. Transfer to a cooling rack.
  8. Leave in the tin for 10 minutes before running a thin knife around the tin to loosen. Unclip the tin.