Maxy Maligisa

A clear note about the source

This is a full-method public recreation, not a baker-original formula. The source publishes a three-layer apple-and-walnut cake with yogurt, sticky apples, and caramel icing. It is a practical route to the flavour idea associated with Maxy’s handshake, while the card keeps that distinction visible.

Ingredients

Cake and filling

• 4 apples, plus 4 more for the filling
• 15ml golden syrup
• 340g caster sugar
• 375g European-style butter
• 5 eggs
• 385g self-rising flour
• 5ml baking powder
• 80g chopped walnuts
• 50g caster sugar
• 70g butter
• 350ml Greek yogurt

Caramel icing

• 75g butter
• 50g raw cane sugar
• 50g caster sugar
• 45ml golden syrup
• 20g confectioners’ sugar
• 230ml heavy cream

Method

1. Heat the oven to 180°C. Grease and line three loose-bottomed 8-inch tins.
2. Peel, core, and dice the first four apples. Put them in a pan with 100ml water and the golden syrup. Cook gently for 10–15 minutes, stirring often, until completely soft like applesauce. Cool fully.
3. Cream the butter and caster sugar until light. Beat in the eggs one at a time, then stir in the cooled apple sauce. Sift in the flour and baking powder and fold in the walnuts. Divide among the tins.
4. Bake for about 30 minutes, until the sponges bounce back. Cool in the tins for 10 minutes, then turn out and cool completely.
5. Peel and core the remaining apples and cut them into matchsticks. Cook them gently with the 50g sugar and 70g butter, stirring until lightly caramelised. Drain and cool.
6. Put one sponge on a plate, spread with half the yogurt, and scatter on just under half the sticky apples. Repeat with the second sponge, reserving a little apple for the top, then add the third.
7. For the icing, heat the butter, both sugars, cream, and golden syrup gently until melted. Simmer for 7–8 minutes, stirring, until golden caramel. Stir in the confectioners’ sugar, then pour over the cake. Finish with the reserved apples.

Baker’s tips

• Cool the apple sauce before it enters the batter; warm sauce can soften the butter and rob the sponge of lift.
• Drain the sticky apples before layering so the yogurt stays creamy rather than sliding out.
• Pour the caramel while it is thick enough to sit on top but still warm enough to travel. It should look generous, not engineered.

Make-ahead

Bake the sponges and cook the apples one day ahead. Assemble and ice the cake once everything is cool.