Makes 1 large or 3 small cakes

2 eggs
115g light brown sugar
1 tsp vanilla extract
Zest of 1 lemon, grated
A pinch of salt
130g plain flour (or use plain gluten-free flour), sifted
75ml low fat milk
3 tsp baking powder
100g walnuts, chopped
500g apples (Pink Lady or Granny Smith), peeled, cored and thinly sliced

1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease and flour a 22cm round cake tin and set aside.
2. Place the eggs, 100g of the sugar, vanilla, lemon zest and salt in the bowl of a stand mixer and beat until thick and creamy.
3. Add the flour, baking powder and milk and beat until well combined.
4. Add the chopped walnuts and two thirds of the apples to the batter and mix with a wooden spoon or a spatula. Transfer the batter to the prepared tin.
5. Arrange the remaining apple slices over the top of the batter and sprinkle with the remaining tablespoon of brown sugar.
6. Bake in the oven for 35 minutes or until a toothpick inserted into the centre comes out clean.

Per serving: 173kcals, 5.9g fat (0.6g saturated), 27.7g carbs, 16.1g sugars, 4.4g protein, 2.4g fibre, 0.029g sodium