Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat the oven to 180°C/350°F/Gas 4 (fan 160°C). You will also need an 20cm/8in loose-bottomed round cake tin, greased and base lined with baking parchment.

Apple Purée – peel, core and roughly chop the apples. Add to a saucepan with the sugar and lemon juice. Cook, covered over a medium to low heat, until the apples are very soft and collapse when pressed with the back of a fork. Stir from time to time whilst cooking. Set aside to cool. You should have around 150g cooked apples.

The cake – when the apple is cool, tip into a food processor and add all the remaining cake ingredients, except the flaked almonds. Pulse until everything is thoroughly mixed, but do not over-mix. You may need to scrape down the sides of the processor bowl in between blitzes.

Pour into the prepared cake tin and scatter over the flaked almonds.

Bake in the centre of a preheated oven for 35 – 45 minutes or until the cake is golden brown and springs back in the centre when lightly pressed with a finger. Start checking the cake at 25 – 30 minutes though, as ovens vary considerably. Leave to cool for 10 minutes and then remove from the tin.

When you are ready to serve, lightly sieve over some icing sugar. This cake is best served warm, either as it is or with some ice cream, crème fraîche and/or some fruit compote. It is delicious served for dessert or afternoon tea.

Storage – store in a sealed container for up to 3 days or up to 5 days in the fridge. If storing in the fridge, make sure the cake is at room temperature before serving.

Freezing – this cake freezes well for up to 3 months. Wrap in a double layer of cling film and then cover with kitchen foil. Defrost in the fridge overnight and make sure the cake is at room temperature before serving.