With simple step-by-step recipes from the new Bake Off book, you too can create these luscious treats from last year’s finalists 

This among Kate's most successful bakes on the show and is sure to become a favourite among the family  

This has all the elements of a sticky-toffee pudding plus toffee apples, and is a simplified version of the one made by finalist Kate Lyon.

Serves 16

For the sponge layers

• 125g (4½oz) medjool dates, pitted and finely chopped
• 5tbsp cloudy apple juice
• 325g (11½oz) unsalted butter, softened
• 250g (9oz) light muscovado sugar
• 5 eggs, beaten
• 300g (10½oz) self-raising flour
• ¼tsp baking powder
• 2tbsp ground cinnamon
• 2tsp ground mixed spice
• 60g (2¼oz) dried apple rings or slices, finely chopped

For the caramel buttercream

• 175g (6oz) golden caster sugar
• 175g (6oz) double cream
• 175g (6oz) unsalted butter, softened
• 100g (3½oz) icing sugar, sifted
• 125g (4½oz) full-fat cream cheese
• 1½tsp vanilla extract

For the toffee apples

• 2 Bramley apples, peeled
• 175g (6oz) golden caster sugar

You will need

• 3 x 20.5cm round cake tins, greased, then base-lined with baking paper; melon ball cutter (optional); baking sheet lined with baking paper

Bake Off finalist Kate Lyon (pictured) mastered the sticky toffee apple caramel cake during her time on the show. Here, an extract from The Great British Bake Off, Get Baking For Friends & Family shows a simplified version

A (left): To create balls of apple use a melon cutter. B (right): Mix the apples in the melted sugar then leave for three minutes

Step 1 Put the dates and apple juice in a pan and cook over a low heat, stirring frequently, for 10 minutes, until thick and soft. 

Remove from the heat and mash the contents to make a coarse, thick purée. Leave to cool.

Step 2 Preheat the oven to 180°C/fan 160°C/gas 4. Put the butter into a bowl and beat for 2-3 minutes, until very light. Add the sugar and beat for 5 minutes, until light and fluffy.

Step 3 Gradually add the eggs, beating well after each addition. Sift the flour, baking powder and ground spices into the bowl and fold in. Add the date mixture and dried apple and combine.

Step 4 Divide the mixture between the cake tins. Bake for 20-22 minutes, until well-risen, golden and springy. Cool for 5 minutes, then turn out onto a wire rack to cool fully.

C: Spoon the apple onto a lined baking sheet after the caramel has thickened 

D (left): Place a third of the toffee apples on top each layer.  E (right): Cover the cake with final sponge top faced down 

Step 5 Make the caramel buttercream. Put the caster sugar and 3tbsp water into a pan over a low heat, stirring occasionally. 

In a small pan, heat the cream until almost boiling and set aside. Once the sugar has dissolved, turn up the heat and boil until it turns caramel brown. 

Remove from the heat, and pour in the cream.

Step 6 Return the pan to a low heat and whisk for 1 minute, until smooth and thick. Pour into a bowl, leave to cool, then cover and chill for 1 hour.

Step 7 Beat the butter in a stand mixer for 2-3 minutes, until light. Add the icing sugar and mix for 5 minutes, until fluffy. 

Beat in the cream cheese, then the chilled caramel and vanilla extract. Cover and chill until it is spreadable.

F: To complete the cake cover the sides and top with a thin layer of buttercream and decorate with the remaining toffee apples 

Step 8 To make the toffee apples, use the melon baller to cut out balls of apple (see picture A, right) or cut the apple into 1cm chunks. 

Pat dry and set aside. Put the sugar and 3tbsp water into a pan, dissolve gently, then boil to a rich caramel. Remove from the heat and stir in the apple (picture B). 

Leave for 3 minutes, until the caramel has thickened, then spoon the apple onto the lined baking sheet (picture C).

Step 9 To assemble, remove the paper from the sponges. Set one sponge top-side down on a serving plate. 

Spread with a third of the buttercream, place a third of the toffee apples on top (picture D), then top with another sponge. 

Repeat with a third of the buttercream and apples, then cover with the final sponge, top-side down (picture E). 

Spread a thin layer of buttercream around the sides, and the remaining buttercream on top (picture F). Decorate with the remaining toffee apples. Leave overnight to firm up before serving.

Extracted from The Great British Bake Off, Get Baking For Friends & Family, with recipes from the 2017 and 2018 series, published by Sphere, £20. To order a copy for £16 (20% discount), visit mailshop.co.uk/books or call 0844 571 0640, p&p is free on orders over £15. Offer is valid until 8 September 2018.   

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