METHOD

1. Preheat oven to 160°C (325°F). Line 3 x 18cm lightly greased round cake tins with non-stick baking paper and set aside. Place the water and butter in a small saucepan over medium heat and cook until the butter is melted. Set aside. 
2. Place the flour, bicarbonate of soda, almond meal and caster sugar in a large bowl and whisk to combine. Add the eggs, buttermilk, vanilla and butter mixture and whisk until smooth. 
3. Pour the mixture into the prepared tins and cook for 1 hour–1 hour 5 minutes or until cooked when tested with a skewer. Set aside to cool in the tin for 15 minutes before turning out. 
4. To make the candied apple, place the caster sugar and water in a medium saucepan over medium heat and bring to the boil. Add the apple slices, in 3 batches, and cook for 2 minutes. Using tongs, carefully remove the slices and place on 2 large baking trays lined with non-stick baking paper. Place the apples in the oven and cook for 20 minutes. Remove and place on a wire rack to cool completely and set. 
5. To make the icing, place the butter, icing sugar and vanilla in the bowl of a stand mixer and beat for 10 minutes, scraping the sides of the bowl until pale and creamy. 
6. To assemble the cake, trim the top of each cake to an even height. Halve each cake horizontally to make 6 even layers. Place the bottom layer on a cake stand or serving plate and, using a palette knife, spread with a ½ cup of the icing. Repeat, layering the cake and buttercream, spreading the remaining icing over the top and sides of the cake, smoothing to finish. Press candied apple slices onto the side and serve.  Serves 8–10

Photography: Con Poulos

Also featured is the rose and coconut cake - click here for the recipe