Preheat the oven to 160C (fan assisted).

Line the bottom and sides of a 24cm loose bottom cake tin with baking parchment.

Peel and core the apples.

Chop into cubes and toss in the lemon juice to prevent them from turning brown.

Set aside.

Whisk the butter and sugars together in a large mixing bowl until thick, pale and creamy.

Add the eggs, one at a time, beating well between each addition.

Sift together the flour and baking powder and fold gently into the mixture.

Gently stir in the ground almonds and chopped apple and mix thoroughly.

Spoon the cake mixture into the prepared tin.

Bake in the centre of the oven for 1 hour.

Check the cake after 30 minutes and, if it is becoming too brown, place a piece of tin foil or baking parchment loosely over the top.

After one hour, check to see if the cake is cooked by inserting a skewer into its centre – it should come out clean.

Remove from the oven and leave to cool in the tin.

Serve cold on its own for tea or breakfast, or warm with crème fraiche, mascarpone or vanilla ice cream, as a delicious dessert.