Instructions

CAKE:
Preheat the oven to 350 degrees F.

Grease and line the sides and bottoms of three loose-bottomed 8" cake tins with baking parchment.

Peel, core and dice the apples. Put in a pan, add 100ml water and the golden syrup. Cook over a low heat for 10-15 minutes, stirring frequently. Add more water if necessary, until the apples are completely soft, like apple sauce. Leave to cool completely.

Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Stir in the cooled apple sauce.

Sift the flour and baking powder with a pinch of salt, then fold in to your batter, along with the walnuts. Split the batter equally among the prepared tins.

Bake for 30 minutes until the sponge bounces back when touched.

Leave the sponges to cool for 10 minutes in the tins, then carefully turn out onto a rack to cool completely.

FILLING:
Peel and core the apples, then cut into matchsticks. Heat a pan and add the apples with the sugar and butter.

Cook over a gently heat, stirring often, until the apples caramelize lightly. When the apples are caramelized, remove them from the pan, drain and set aside to cool.

When the cakes have cooled, put one sponge on a serving plate and top with half the Greek yogurt. Scatter over just under half of the sticky apples, then put a second sponge on top and repeat the process, saving some apples for the final decoration. Top with the remaining sponge.

ICING:
Tip the sugars, butter, cream and syrup into a pan and heat gently to melt. Simmer for 7-8 minutes, stirring, until it turns into golden caramel.

Pour over the top of the cake.