Step 1

Preheat the oven to 160°C. Grease two 23cm round cake pans and line base and sides with baking paper.

Step 2

Sift flour, cinnamon and nutmeg into a large bowl. Beat butter and sugar in a stand mixer fitted with paddle attachment until thick and pale. Add eggs, 1 at a time, beating well after each addition. Add vanilla, reduce speed to low and add flour mixture, buttermilk, a pinch of salt flakes and the grated apple. Fold to combine.

Step 3

and the grated apple. Fold to combine. Divide between prepared pans and smooth tops with the back of a spoon. Bake for 1 hour 30 minutes or until a skewer inserted in the centre of a cake comes out clean. Remove from oven and set aside to cool completely in pans.

Step 4

For the filling, beat all ingredients in a stand mixer fitted with paddle attachment until very smooth

Step 5

To make the maple apple caramel, place apple juice and maple syrup in a deep saucepan over medium heat and simmer, swirling pan occasionally, for 10 minutes or until reduced by one-third. Set aside to cool completely.

Step 6

For toffee apples, line 2 heatproof trays with foil and set a wire rack over the top of 1 tray. Lightly grease. Place sugar in a deep non-stick saucepan over medium heat and cook, swirling the pan occasionally, for 7-9 minutes or until golden brown and sugar is completely dissolved. Using metal tongs, dip apples into caramel, 1 at a time, until completely coated. Place on wire rack. Pour remaining caramel over second prepared tray and scatter with almonds. Set aside to cool completely, then break into shards and place in a food processor to finely crush.

Step 7

Trim the top of 1 cake and place on a serving plate. Spread one-third filling over the top and scatter with half the praline. Sandwich with the second cake and top with one-third cream cheese mixture. Using a palette knife, ice the sides of the cake lightly with remaining one-third filling to achieve a ‘naked’ effect.

Step 8

Arrange toffee apples over top of cake and scatter with rose petals and half the remaining praline. Drizzle with maple apple caramel and serve with the remaining praline.