For the stewed apples, melt butter in a heavy based saucepan, then add apples, simmering on the very lowest heat for about 10 minutes. Add spice and sugar and stir. Continue to simmer for a further 10 minutes until the apples are tender, but not mushy. Set aside.
Preheat the oven to 180°C (conventional) and line two 22cm springform cake tins. In a large bowl, cream butter and sugar until pale and fluffy. Add the egg and apples and gently mix by hand with a spatula. Sift in flour and spice and fold to combine. Add 1-2 tablespoons of milk here if the batter’s consistency is too dry. Divide the batter evenly into the prepared cake tins and smooth the tops out.
Bake the bases for 25 minutes. Whilst these are baking, quarter and core an apple, and slice into super thin segments that will be layered onto the top of the cake. Place them in a small bowl and toss them in caster sugar, set aside. Remove one of the bases from oven and carefully but quickly layer the apple segments in a fan fashion onto the cake. Bake for a further 10 to 15 minutes or until a skewer comes out clean. Check the second base for readiness at 5 minutes intervals to avoid over-baking.
When the bases are cool, heat the jam in the microwave until thick yet fluid. Brush over the top of the apple layer.
To stack, place the bottom layer onto a serving plate. Spread the stewed apples evenly over the base, pressing down gently. Precut the top layer into the slices you want, making sure you cut no further than half way through. Whip the cream until stiff peaks form.
Spread over the apple layer. Carefully place the top base onto the whipped cream layer.
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