Preheat the oven to 190˚C (170˚C fan oven, 375˚F, gas 5). Grease and line 3 x 18cm (6inch) round cake tins.

Put the margarine and sugar in a mixing bowl and whisk together until light and creamy. Whisk in the eggs. Sieve the spice mix, flour and Baking Powder on top. Using a large metal spoon, fold the dry ingredients into the creamy mixture until well blended.

Divide the mixture equally between the prepared tins, smooth the tops and bake in the oven for about 30 minutes, until risen, lightly golden and just firm to the touch. Cool for 5 minutes then turn on to a wire rack to cool.

To decorate, whip the cream until just peaking. Add the Vanilla Extract and sift the icing sugar on top. Gently mix into the cream. Place one cake on a serving plate and spread with a quarter of the cream. Remove the cap from the pouch of Salted Caramel Easy Fill and squeeze one third over the cream, drizzling back and forth to give a good distribution – if you hold the sachet about 15cm (6inch) above the cake, you should be able to get more of a drizzle from the tube.

Top with another cake and spread with cream. Drizzle with another third of the Easy Fill in the same way. Lay the third cake on top and press down gently. Load the remaining cream into a piping bag fitted with a 1cm (1/2 inch) plain nozzle and pipe small mounds all over the top. If preferred, chill the cake until you are ready to serve it – best served within 1 hour to maintain the best cake texture and all the delicious flavours.

Just before serving, dust lightly with more spice if liked, and drizzle the remaining Easy Fill on top. Your delicious cake is now ready to serve and enjoy!