Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 20cm deep loose-bottomed cake tin.

Make your toffee sauce by melting the butter, sugar and double cream in a pan over a low heat until bubbling and golden. This takes about 5 minutes, set aside to cool.

For the cake, put the butter and sugar in the bowl of an electric mixer and cream together until pale. Gradually add the beaten eggs, adding a large spoonful of flour after each egg to stop the mixture curdling.

Once the eggs are combined, beat in the vanilla extract, then add the remaining flour, ground almonds and the baking powder. Fold in well.

Pour half the mixture into your prepared baking tin and spread in an even layer. Arrange half the apples in a swirled pattern, then spoon over half the toffee sauce. Repeat with the remaining cake mixture, apples and toffee sauce.

Bake in the oven for 1 hour 15 minutes, test with a skewer for doneness. The cake will rise during baking, so if you have used quite a shallow tin you may want to place a tray underneath to catch an escaped toffee sauce.

When done, remove from the oven and leave to cool for at least 45 minutes before turning it out of the tin.

Serve with pouring cream or warm it slightly and serve with ice-cream.