Preheat your oven top 180c, then line and grease your 4 loose bottom cake tins with baking paper. I've used 20cm tins here.
Combine the milk and vinger, then set this aside for 5 minutes to allow to thicken.
Pop all of your dry ingredients into a large mixing bowl and give a rough mix.
Add in the olive oil, grated apple and then your milk mixture. Fold evetrything together and mix until well combined.
Pour your smooth cake mixture into your tins. To divide the mixture evenly, I use 1/2 cup measures and gradually distribute the batter.
Bake for 35 minutes, until beautifully risen and golden. Allow to cool on a wire rack.
For the frosting, beat the butter until light and fluffy, then gradually incoorporate your icing sugar and cinnamon. You should be left with a thick, creamy whiped frosting.
To make the caramel, mix together the cashew butter and agave syrup then gradually add in a small splash of water to reate a thick, but pourable consistency.
Assemble your cake by layering with the frosting and carefully placing the cakes on top of one another. Use the remaining buttercream to naked frost the cake. (You can completely cover the cake if you would prefer, but I love the naked frosted look).
Drizzle the caramel sauce over the top, allowing to drip over the edges. Add some fresh figs and caramelised apples for decor!
