Stone Fruit and Cream Icing Gateau

For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 23cm|9" loose-based cake tins and line the bases with non-stick baking paper.

Sift together the flour, baking powder, cinnamon and salt and set aside.

Beat together the butter, brown sugar and sugar in a mixing bowl until light and fluffy.

Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.

Add the flour mixture in 3 portions, alternating with 2 portions of milk. Mix until combined. Stir in the apples.

Spoon into the tins and bake for 25-30 minutes until golden and springy to the touch. Cool in the tins for 15 minutes, then place on a wire rack to cool completely.

For the filling: place 1 cake upside down and spread with the jam. Place the other cake on top.

For the frosting: mix together the water, cream of tartar, sugar, egg whites and syrup in a heatproof bowl. Place over a pan of simmering (not boiling) water. Whisk well for about 3 minutes, until 60°C| 140° F on a sugar thermometer, then remove the bowl from the heat. Continue whisking until light and fluffy, then fold in the vanilla. Set aside to cool.

Spread the frosting all over the top and the sides of the cake.

To decorate: heat the oven to 170°C (150° fan) 325°F gas 3.

Spread the damsons in a single layer in a small baking tin, cut side up. Sprinkle with the sugar.

Cover tightly and bake for 20 minutes. Leave to cool uncovered.

Whisk the cream until thick and spoon into a piping bag with a shell nozzle.

Pipe rosettes of cream around the edges of the cake, as in the photo.