Wash and dry the apples. Use a box grater over a bowl or chopping board and grate the apples. No need to peel them. Grate one side until just before you reach the core, then turn a 1/4 of a circle to the next apple cheek, and repeat the process, before turning again and repeating with the last side. Or quarter and core the apples then grate in a food processor.

Combine the dry and wet ingredients in a large bowl or jug.

Pour one third of the batter into the cake tin. Add half the grated apple. Top with another third of the cake batter and the second half of the apple. Top with the remaining cake batter.

Bake for 45-50 minutes, until the cake springs back when gently pressed and a skewer comes out clean when the cake is pierced.

Cool in the tin on a wire rack. Once fully cool, carefully run a knife down the sides to loosen the cake from the tin and, keeping the rack over the bottom, invert the tin. The cake should slide out.

Serve dusted with icing sugar. If not serving immediately, wrap well and store in an airtight container in a cool place for up to 2 - 3 days.