Miso caramel apple cake

To make the miso caramel, combine the sugar and water in a saucepan over a medium-high heat. Bring to a boil, without stirring, and cook until it takes on a deep amber-red colour. Remove from the heat and slowly pour in the cream, swirling the pan as you do. Add the miso and whisk to thoroughly combine. Set aside to cool.

Preheat the oven to 180°C, gas mark 4. Grease and line 3 x 12cm springform cake tins with baking paper.

Peel, core and slice the apples. Place the slices in a bowlful of lemon water to prevent them from browning.

Melt the butter. Place the melted butter, egg, yoghurt, sugar and 1 teaspoon of vanilla extract in a bowl and whisk to combine. Sift in the fl our and stir until smooth.

Divide the miso caramel in half. Then divide one half equally between the cake tins making sure to coat the bottom of each. Arrange the apple slices in two layers on top of the caramel, reserving a few slices for serving. Drizzle with the remaining miso caramel.

Divide the batter between the tins. Bake for 20 minutes, or until a skewer inserted into the middle comes out clean. Allow the cakes to cool for 10 minutes before turning out onto a wire rack to cool.

To make the icing, whisk together the sour cream, cream cheese and 1 teaspoon of vanilla extract in a bowl until smooth then sift in the icing sugar.

Place one cake on a serving plate and spread a thick layer of the icing over the top. Place the second cake on top of the first and repeat the process with the icing. Top with the final cake. Spread a generous layer of icing over the top of the cake.

Decorate with the remaining apple slices and serve.