Pumpkin Spiced Cake With Caramel Apple Filling

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  1. Heat oven to 180ºC. .Butter three 8-inch cake pans and line the bottoms with parchment paper. Grease and flour the pans well. 
  2. Sift the flour, baking powder and baking soda and spices into a large bowl.
  3. In the bowl combine the sugar, butter. Beat on medium-high until very light and fluffy, about 5 minutes.
  4. Add the eggs one at a time, mixing between each egg to combine. 
  5. Add the vanilla extract and pumpkin purée and mix until well combined
  6. Add the dry ingredients all at once, stirring until a few spots of flour remain. Fold to combine.
  7. Divide the batter among the prepared pans, smooth the tops, and tap the pans on a countertop to release any large air bubbles. Bake the cakes until golden about 20 to 25 minutes.
  8. Let the cakes cool in the pans for 10 minutes before releasing them onto a cooling rack to cool completely. 



  1. Meanwhile, in a pot melt the butter. Add the apples and stir to coat. Add lemon juice, sugar, spices and salt. Stir to coat well. Cook for about 6 minutes until the apples are softened and the sugar is dissolved. 
  2. Mix together the sugar and cornflour in a bowl and pour it into the pot. Stir well to combine and then continue cooking the mixture until it thickens, about 3 minutes - stirring constantly.
  3. Pour the mixture onto a tray and leave it to cool completely until ready to use. 



  1. Add the egg whites and sugar to a large mixing bowl.  Whisk to combine.
  2. Place the large bowl over a pot of simmering water. Cook the mixture until there are no sugar granules remaining (160ºF on candy thermometer)
  3. Pour the mixture into the bowl of a stand mixer fitted with a whisk and whip until a stiff meringue is formed and the mixture is cool on the sides of the bowl. Switch to a paddle attachment. 
  4. Gradually add the butter to the mix, mixing in between until smooth. Add the vanilla mix until smooth.



  1. Pre-heat oven to 180ºC. 
  2. Crush the caramel candies to a powder. Place 1 tsp rounds an flatten onto parchment paper 
  3. Bake for 3-4 minutes until bubbling and brown. 
  4. Let cool on paper to set before removing 



  1. Lay one cake layer on a board,  place a ring of icing around the edge and fill the centre with the apple filling. Repeat with the second layer.  Cover the entire cake with frosting and smooth the sides and top. 
  2. Pipe the entire top with dollops of icing. And dust with cinnamon.  Arrange the caramel decorations and sliced apples
  3. Slice and serve