Apple and Cinnamon Cake

Grease the base and sides of a 8 inch springform pan with a little vegetable oil and a pastry brush. Line the base and sides of the tin with a baking paper.

Preheat the oven to 350F.

Peel, core and chop the apple into 1 cm cubes. Pop them into a small bowl and juice over the half lemon with your hand. Give them a quick toss to make sure that they are all well coated before setting aside.

Weigh out the ground almonds, flour, bicarbonate of soda, salt and cinnamon onto a plate.

In a large mixing bowl, whisk together the eggs and sugar until pale and tripled in size (this takes roughly 3 minutes on ‘full speed ahead’).

Add the grated sweet potato and whisk to combine. Next add the dry ingredients to the bowl.

Pour over the vanilla extract whizz briefly again to mix in.

Finally, fold in the apple cubes carefully taking care not to bash them up too much.

Tip into the prepared tin and place into the middle of a hot oven for an hour. Cover the top with silver foil after 30 minutes to prevent the top from going too brown.

Once cooked, cool on a wire rack for 10 minutes and turn your attention to the icing.

To make the icing, simply mix together the sieved sugar with the lemon juice with the help of a spoon, taking care to strain the juice through a sieve to catch the pulp and pips. Simply drizzle this liquid liberally over the top of the cake, spreading with a knife to even out, before serving.