One Bowl Spiced Apple & Walnut Cake

3 Granny Smith apples

150g walnuts, roughly chopped

130g (just over ½ cup) brown sugar

1 tsp cinnamon

1 tsp mixed spice

¾ cup The Good Oil Extra Virgin Rapeseed Oil

3 eggs

½ cup greek yoghurt

1 tsp vanilla paste

160g (just under 1 cup) plain flour

100g (about ⅔ cup) wholemeal flour (this is optional, you can use 260g plain flour if preferred)

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp cinnamon (cake topping)

2 tsp demerara (or brown) sugar (cake topping)

1 cup icing sugar (optional glaze)

2-3 tbsp milk (optional glaze)

1 tsp vanilla paste (optional glaze)

Heat oven to 180c. Line the base of a 20cm springform cake tin with baking paper, and grease the sides of the tin well.

Peel two of the apples and dice them into small even squares, then grate the third apple, and add all of the apple to a large bowl. Add the brown sugar, cinnamon, mixed spice and walnuts and toss it all together to coat the apples in the spiced sugar mix. Stir through the oil, eggs, yoghurt and vanilla until well combined.

Add the flours, baking powder, baking soda and salt to the apple mixture and fold through until all the flour is just incorporated. Transfer the cake mix to the prepared tin, and roughly level out the top. Combine the second measurement of cinnamon with the demerara sugar, and sprinkle it evenly over the top of the cake. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Transfer the cake to a wire rack to cool in the tin for 10 minutes, and then remove the cake from the tin.

Mix the icing sugar, milk and vanilla paste together to make a glaze that is thick but still pourable. When the cake is completely cool, drizzle with the glaze and slice.