The Great Australian Bake Off

This light, delicous cake has a serious amount of wow factor!


  • Spiced butter cake

  • 468g cake flour

  • 3 tsp baking powder

  • 1 tsp table salt

  • 2 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/4tsp ground cloves

  • 226g unsalted butter, at room temperature

  • 226g caster sugar

  • 240g light brown sugar

  • 4 eggs

  • 2 tsp vanilla bean paste

  • 360ml buttermilk

  • Apple pie filling

  • 2 peeled, cored, and diced granny smith apples

  • 2 tsp lemon juice

  • 50g caster sugar

  • 60g light brown sugar

  • 2 tbs cornflour

  • 1/2 tsp ground cinnamon

  • Pinch of ground nutmeg

  • Pinch of table salt

  • 250ml water

  • 1 tbsp unsalted butter, room temperature

  • Puff pastry apple roses

  • 100g cake flour

  • 100g unsalted butter, room temperature

  • Pinch of table salt

  • 2-4 tbsp iced water

  • 1 red delicious apple halved lengthwise, cored and sliced thinly into slices

  • 1 tbs melted unsalted butter

  • 1 tbs ground cinnamon

  • 1 tbs caster sugar

  • Crumble topping

  • 150g plain flour

  • 88g light brown sugar

  • 100g unsalted butter, cubed

  • Cinnamon buttercream frosting

  • 300g unsalted butter

  • 300g icing sugar mixture

  • 2 tsp ground cinnamon

  • 1/2 tsp table salt

  • 90ml milk


  • For the spiced butter cake :

  • 1.

    Sift together the flour, baking powder, salt, cinnamon, nutmeg and clove. Set aside.

  • 2.

    In a mixer with the paddle attachment, beat butter, caster sugar, and light brown sugar till pale (about 3 mins) on med/high speed then add eggs in one at a time till incorporated.

  • 3.

    Add the vanilla and scrape down the sides of the bowl and mix briefly again. Alternate adding the flour mixture and the buttermilk beginning and ending with the flour.

  • 4.

    Divide the cake batter into 2 equal amounts and pour into 2 x 10in round greased and lined cake tins. Bake for 35-40 mins at 180°C. When cake is done, cool in the tins for 10 mins and then remove the cakes and place onto a cooling rack to cool all the way.

  • Apple pie filling:

  • 1.

    Place apples in a bowl with the lemon juice.

  • 2.

    In a medium saucepan add caster sugar, light brown sugar, cornstarch, cinnamon, nutmeg, salt and water. Bring to a simmer and cook for 2 mins.

  • 3.

    Add butter and apples, bring to a simmer and cook for a further 10 mins. Let cool in the pan till ready to use.

  • Puff pastry apple roses:

  • 1.

    Rub butter into flour and salt until rough crumbly texture. Add ice water 1 tbsp at a time till the pastry comes together without being sticky.

  • 2.

    Form into a disc, cling wrap, and let it rest in the fridge for 20 mins. In the meantime, place apples and juice into a microwave safe bowl and cook for 1 min to soften the apple.

  • 3.

    Stir together sugar and cinnamon to make cinnamon sugar. Melt the butter and then roll pastry out onto a floured surface into a rectangle shape about 30cm x 15cm.  Fold into thirds and roll out again, repeat this 2 more times. Roll out to a rectangle, trim edges straight and cut 4 strips of 15 x 6cm. brush the pastry with melted butter, sprinkle with cinnamon sugar.

  • 4.

    Place apple slices on one edge of the pastry slightly overlapping each other with the rounded skin hanging off the edge of the pastry by about 2 cm. fold the bottom half of the pastry up over the apple slices to meet even with the other half of the pastry enclosing the apples with just the tips peeking out.

  • 5.

    Brush the pastry with melted butter and sprinkle with cinnamon sugar. Begin rolling the pastry and apples up into a scroll. Place in a greased mini muffin tin, sprinkle with cinnamon sugar and bake for 30-35 mins. In a 180°C oven. Allow to cool before placing on the cake.

  • For the crumble topping :

  • 1.

    In a mixer with the paddle attachment, mix flour, salt and brown sugar.  Add cubed butter one at a time till a sandy consistency. Spread out onto a lined baking tray and bake at 180c for 30 mins.

  • For the cinnamon buttercream frosting:

  • 1.

    In a mixer with the paddle attachment, beat butter and salt on med/high speed till creamy (about 3mins). A spoonful at a time add the icing sugar. Once all the sugar is incorporated add the vanilla, and cinnamon.

  • 2.

    While mixing add in the milk and mix on high for 3 mins or until light and fluffy.

  • To assemble:

  • 1.

    While cakes are cooking, make the puff pastry and rest in the fridge. While the pastry is resting make the crumble and lay it out on a baking sheet ready for the oven. Start the apple pie filling. When the pastry has rested for 20mins, fold and roll out to make the roses.

  • 2.

    Prepare the mini muffin tin for the roses and be ready for the oven. When the cakes are done put the roses and the crumble in to bake. While cakes are cooling, make the buttercream. Once the cakes are cooled trim the top of the cakes and then cut each in half horizontally.

  • 3.

    Place one of the cake halves onto a cake plate. Place the cinnamon buttercream in a piping bag and trim the tip of the bag to a 2cm opening. Pipe a border of buttercream around the edge of the cake.

  • 4.

    Fill in the border of buttercream with half of the apple pie filling and top with dollops of buttercream. Repeat this with all the layers till the top halve is placed. Smooth out buttercream all over cake top and sides with a rustic finish. Sprinkle with brown sugar crumble and place puff pastry roses on top. Dust roses with icing sugar.


* This recipe has not been edited or tested by the Bake Off Food Department.

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