Apple Cinnamon Double Layered Tea cake

Ingredients
130g butter, we used Nuttelex
1 cup caster sugar
2 eggs
6 teaspoons maple syrup
2 cups self-raising flour, sifted
2 teaspoons cinnamon
2 teaspoons baking powder
2/3 cup milk, we used Bonsoy
2 small Pink Lady apples, peeled cored and finely grated

Cinnamon topping
20g butter / Nuttelex melted
1 teaspoon ground cinnamon
2 teaspoons caster sugar

Yoghurt Topping
1/2 cup greek yogurt
1 tablespoon of maple syrup
1/4 cup icing sugar

Apple Decoration
1 small Pink Lady apple, peeled cored thinly sliced
1 tsp Lemon juice
1/2 tsp of cinnamon

Method
Pre-heat oven to 160 degrees. Spray 2 Bakemaster 4.5cm deep, 20cm round Springform cake pans. Line base with baking paper.

Using an electric Cuisinart hand mixer, in two separate Mason Cash bowls beat the equal amounts of Nuttelex, sugar, egg and maple syrup together for 2 minutes or until combined. Stir in cinnamon and baking powder half the flour, then half the Bonsoy. Repeat with remaining flour and Bonsoy . Spoon mixture into prepared pans. Level top.

Bake each cake on the lower levels of the oven for 15 – 20 minutes, rotating cake pans half way through, or until a skewer inserted in the centre comes out clean. Remove from the oven and stand in the pans for 5 minutes. Gently open the Springform and turn, top-side up, onto a wire rack.

To make the middle layer topping of the cake, combine cinnamon and sugar in a bowl. Brush one of the hot cakes with Nuttelex . Sprinkle with cinnamon mixture. Cool.

To make the yoghurt topping for the cake, simply whisk together yogurt, maple syrup and icing sugar in a small Mason Cash bowl until smooth. Refrigerate for at least 30 minutes before spreading on to the top layer of the cake.

In a small Mason Cash bowl combine the lemon juice, cinnamon and apple.

Carefully remove both cakes from the Bakemaster pans. Place the cinnamon butter cake on a cake stand. Place the yoghurt topped cake on top. Decorate the yoghurt topped cake with apple slices in a fan shape to serve.