Ingredients

The following ingredients have 12 Servings
  • 2 eggs
  • 175g (⅞ cup) dark brown sugar
  • 125ml (½ cup) vegetable oil
  • 250g (9oz) eating apples, grated
  • 200g (1¼ cups) self raising flour, sieved
  • 5g (2 tsp) ground cinnamon
  • 2g (1 tsp) ground ginger
  • 4g (1 tsp) bicarbonate of soda, sieved
  • 25g (⅛ cup) oats
  • 50g (½ cup) ground almonds
  • 100g (½ cup) sultanas
  • 1 lemon, zest only
  • 250g (1 cup + 2 tbsp) unsalted butter, room temperature
  • 500g (3¼ cups + 3 tbsp) icing sugar, sieved
  • 45ml (3 tbsp) Vanilla Spice Amarula
  • Halloween edible cake sleeve
  • Toffee sauce (optional: add red food colouring to make the sauce resemble blood)
  • Meringue Ghosts

Instruction

  • Preheat the oven to 180°C/160°C fan/356°F/Gas mark 4.
  • Line two 7in (18cm) springform tins and brush with a little oil.
  • Whisk together the eggs and the dark brown sugar until pale and glossy. I used my KitchenAid at medium speed.
  • Keep the machine running and slowly pour in the oil until fully incorporated.
  • Stir in the grated apple.
  • Fold in the remaining ingredients.
  • Divide the cake batter evenly between the two tins and transfer to the oven. Cook for 30 minutes or until cooked. (You can test it by inserting a wooden skewer into the cakes. It is cooked if the skewer comes out dry and clean.
  • Remove the cakes from the oven, take them out of the tins and place on cooling racks. Leave for at least an hour to cool down completely.
  • While they are cooling it’s time to make the Amarula Vanilla Spice Buttercream.
  • Place the butter into a mixing bowl and whisk on medium speed until a creamy consistency is achieved. I used my KitchenAid.
  • Add the icing sugar one spoon at a time until everything is thoroughly incorporated.
  • Pour in the Vanilla Spice Amarula then turn the machine off and transfer to a piping bag with a 1cm (½in) nozzle.
  • Assembling the Cake: Pipe ⅓ of the Vanilla Spice Amarula buttercream onto the top of one of the cakes and smoothen with an icing spatula.
  • Place the other cake on top and pipe over with another ⅓ of the Vanilla Spice Amarula buttercream.
  • The last ⅓ of the Vanilla Spice Amarula buttercream should be piped around the side. Smooth over the top and sides with the icing spatula and then, if you have bought a cake sleeve, place it around the outside of the cake. If not, place the cake in the fridge to allow the buttercream to set.
  • Pour the toffee sauce over the top and then place your meringue ghosts on top and then serve the spooktacular cake with your Halloween feast. Enjoy!