Preheat oven to 180 ?C (350?F) and grease two 8x3 inch cake tins.

In a bowl, sift together flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Mix until well combined. Set aside.

Finely grate two apples and measure out two cups (300g). Set aside.

In a large bowl, combine light brown sugar, eggs, vegetable oil, milk, vanilla, and shredded apple. Mix until well combined and smooth.

Pour dry ingredients into wet ingredients and gently fold until just combined.

Distribute batter evenly into the two cake tins. Bake for 30-33 minutes or until a toothpick comes out clean.

Allow cakes to cool in the tins for 20 minutes before turning them out onto a wire rack.

For the apple filling, combine all filling ingredients in a saucepan. Cook over medium heat until melted, then cook until thick. Allow to cool.

For the cream cheese frosting, beat unsalted butter until fluffy. Gradually add powdered sugar. Add cream cheese, vanilla, lemon juice, and cinnamon, mixing until smooth.

Level the tops of the cake layers. Place the first layer on a cake stand, add frosting, and fill with apple filling. Top with the second layer and frost the top and sides. Pipe additional frosting on top as desired.