ASDA part of the Wal-Mart family

• 50g Asda hazelnuts
• 175g self-raising flour
• 1tsp Asda ground cinnamon
• 175g butter
• 175g caster sugar
• 3 large eggs
• 4 Cox’s apples, peeled, cored and sliced
• 1tbsp lemon juice
• 2tbsp Asda clear honey
• 142ml carton Asda double cream
• 1tbsp icing sugar

1 Preheat the oven to 180C/Gas 4. Bake nuts for 10 minutes or until golden, rub off the skins with kitchen towel, then finely chop in a processor or blender. Grease two 20cm sandwich cake tins and line with baking paper.

2 Sift the flour and cinnamon together. Set aside. Beat the butter and sugar until fluffy. Add one egg, beat well; beat in the last two, one at a time, adding a tablespoon of flour with each. Stir in rest of flour and nuts with 1 tablespoon water. Divide between tins, level tops and bake for 25 minutes, until the sponge springs back when lightly pressed. Turn onto wire racks and leave to cool.

3 Gently cook the apples in a covered pan with the lemon juice and 1 tablespoon of water, until tender. Add honey, purée in a blender or processor and leave to cool. Lightly whip cream, spread one cake with it and then the purée. Top with the other cake, then dust with icing sugar.