CAKE

Preheat the oven to 180 degrees C and line the base and sides of a 29cm springform tin with baking paper

In a large bowl, crumble together the almond meal, sugars, butter, spices and salt until the mixture resembles wet sand

Press half the crumble into the base of your tin

Add the yoghurt, eggs, vanilla and zest to the remaining crumble and use a spatula to beat the mixture together until it's well combined

Pour the batter into the cake tin

Bake for 50 - 60 minutes, until lightly puffed and golden and a toothpick comes out clean when inserted in the middle of the cake

Allow to cool completely before removing from the tin

APPLES

While the cake baked start with the caramelised apples

Place the apples in some cold water with a squeeze of lemon juice to avoid discolouring and set aside

Pour some cold water in a bowl enough the fit a medium pan and set aside

Place the sugar and 100ml water in a medium pan and heat over a medium heat while stirring until all the sugar has dissolved

Bring it to the boil and without stirring boil for about 10 minutes until the syrup turns a golden colour

Keep a close eye and as soon as the syrup turns an amber coloured caramel, remove immediately from the heat and place the pan in the bowl with the cold water to stop the caramel from cooking further

Return to the heat and carefully add the brandy, 100ml water and salt

Keep stirring until the caramel has melted and you have a smooth liquid

Add the apples and simmer gently for 20 minutes, turning the apples in the liquid a few times

Remove the apples, place in a dish and set aside

Turn up the heat and boil the syrup for a few minutes

Pour the hot syrup over the apples and let it stand until it has reached room temperature

TOPPING

Whisk the cream with the extract until firm peaks form and spread on top of the cooled cake

Pile the apples in the centre of the cake and drizzle with some of the caramel syrup

Serve the rest of the syrup on the side

Serves 10 - 12