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1
Make the dried apple filling first, as it must cool completely before use. Combine the dried apples and water in a heavy saucepan. Bring to a simmer and cook, uncovered, stirring occasionally, until the apples have absorbed most of the liquid and are fully soft — 30 to 45 minutes. Add the sugar, cinnamon, and allspice. Continue to cook, mashing the apples with a spoon or potato masher, until the mixture forms a thick, spreadable paste with no distinct chunks remaining. It must hold its shape on a spoon without running. Remove from heat and cool to room temperature.
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2
Heat the oven to 190 °C. Grease and flour as many 22 cm round cake tins as you have — work in batches if necessary. Whisk together the flour, ginger, cinnamon, allspice, bicarbonate of soda, and salt in a bowl and set aside.
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3
Beat the butter and sugar together until just combined — this is not a creamed cake; do not aerate excessively. Add the sorghum syrup and beaten eggs and mix until incorporated. Add the flour mixture in two additions, alternating with the buttermilk, mixing only until a stiff, cohesive dough forms. It will resemble a dense cookie dough, not a pourable batter.
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4
This is where the dish lives or dies. Divide the dough into six to twelve equal portions. On a lightly floured surface, roll each portion into a round approximately 22 cm in diameter and 5 to 7 mm thick — no thicker. The layers must be dry and firm after baking; a layer rolled too thick will not absorb the apple moisture during the rest period and will remain raw and biscuit-like at its centre. Transfer each round to a prepared tin, pressing gently to fit the edges.
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5
Bake each layer for 10 to 12 minutes, until firm to the touch at the centre and very lightly coloured at the edges — the layers should feel more cookie than cake when pressed. They will be dry, slightly crisp, and pale. Cool completely on a wire rack before assembly; warm layers will make the filling run.
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6
Place the first cooled layer on the serving plate or cake board. Spread a thick, even layer of dried apple filling — approximately 5 to 6 mm — across the surface to the very edge. Set the second layer directly on top and press gently so the filling reaches flush with the sides. Repeat with all remaining layers and filling, ending with a plain cake layer on top. The topmost layer receives no filling.
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7
Wrap the assembled cake tightly in cling film or place under a cake dome. Store in a cool place — not refrigerated — for a minimum of two days, and up to three. During this period, the moisture from the apple filling migrates into the dry layers, softening them from outside to centre. At day one the layers are crunchy; at day three the cake is tender, unified, and deeply spiced. Slice into wedges and serve at room temperature.