Preheat oven to 160°C (325°F). Grease a 25cm (10 inch) springform cake tin and line the base and side with baking paper

Put milk in a saucepan over medium heat and add 200g of the sugar and the Brookfarm oil. Bring to the boil, then remove from the heat and stand for 15 minutes.

Return the milk to the stove, reducing the heat to low. Add a pinch of salt and then stir in the polenta in a steady stream and cook for about 20 minutes. You will need to stir constantly to ensure the mix has a smooth consistency. Remove from the heat and add cream, sultanas and macadamia nuts, stirring well to combine.

Pour the polenta mixture into the prepared tin. Arrange the apple slices in an overlapping pattern on top of the cake and then drizzle over the golden syrup. Sprinkle the remaining caster sugar on top and bake in the oven for 45 minutes.

This cake is best eaten slightly under cooked.

Remove from the oven and allow to cool in the tin. Drizzle over a little golden syrup, then cut into wedges and serve with cream and/or ice cream.