LAYERED CAKE

360ml dark treacle

Two medium free-range eggs, lightly beaten

360g plain flour, sifted

Two tbsps vanilla extract

120ml buttermilk

Extras:

Two 24cm loose-bottomed shallow cake tins (sandwich tins)

One deep cake tin or straight-sided plastic tub of equal diameter Greaseproof paper or baking paper discs, for the tins

Suitable jars for the apple butter, sterilised

Whipped cream, to serve Set the pan over medium heat and bring gently to a bubbling boil.

Turn the heat down to very low and simmer, stirring occasionally, until the liquid has reduced by about half. This could take between two and four hours, depending on the dimensions of the pan, the heat setting, and, frankly, your commitment and patience.

When the mixture has become nice and thick, add the reserved vanilla seeds, the sugar, the salt and the cassia or cinnamon.

Allow the sugar to fully dissolve, and continue simmering for about another hour, or until the mixture has become very dark in colour and as thick as before you added the sugar.

Fish out the vanilla pod and discard it.

Allow the mixture to cool a little, then carefully whizz in batches in a Now for the cake: Preheat the oven to 180°C / Gas 4.

Grease and line the two sandwich pans and set aside.

In the bowl of a mixer, or using a hand whisk, cream the butter with the muscovado sugar, both gingers, the bicarbonate of soda, and the treacle.

Beat on medium speed for about four minutes, scraping down the sides occasionally.

Reduce the speed to low, add the eggs one at a time.

Once each egg is fully incorporated, add the flour, the vanilla and the buttermilk.

Continue mixing on low speed until the mixture is smooth and homogenous. It will look very thick compared to a standard cake batter.

Spoon two large serving spoonsworth of batter into the prepared tins and smooth to the edges with a spatula or back of a spoon.

Bake for 10 to 12 minutes, until the cakes have risen and are nicely bouncy to a gentle touch.

Loosen the cakes by running a knife around the edges of the tin, then invert onto a wire cooling rack.

Line and grease the tins once more and repeat the process until all the batter is used up.

Place each cake disc into the deep tin or container, layering with apple butter as you go, then press one of the cake tin bottoms on top of the uppermost slice and weigh down slightly with something heavy.

Chill for a couple of hours, before slicing carefully and serving with a good dollop of whipped cream.