Ingredients

For cake

• 250g self-raising flour
• 250g butter
• 125g caster sugar
• 125g soft brown sugar
• 4 eggs
• 2 1/2 eating apples
• 50g walnuts
• 1 lemon, zested

For decoration

• 2 1/2 eating apples
• 40g walnuts
• 1 tablespoon wine soaked raisins (optional)
• juice of 1/2 lemon
• 250g icing sugar
• 3 tablespoons St Lawrence Gold maple syrup for icing
• 3 tablespoons St Lawrence Gold maple syrup for glazing the apples and walnuts

Method

1. Pre heat your oven to 165°C.
2. Line your bundt cake well with butter and caster sugar.
3. Cream the butter and both sugars in a mixing bowl or an electric mixer and mix until pale and fluffy.
4. Mix one egg at a time into the creamed sugar and butter mixture, scrape down the sides of the bowl after each egg has been mixed in.
5. Sieve small amounts of flour into the mixture at a time, folding the flour and lemon zest into the mix with a wooden spoon or a spatula (being careful not to over mix).
6. Pour the mixture into the bundt tin and spread evenly.
7. Peel, core and chop your apples into 1cm chunks and roughly chop the walnuts.
8. Coat the apples and walnuts in a little bit of flour to help the prevent from sinking.
9. Bake in the oven for about 35-45 minutes, checking at about 35 minutes with a skewer, if it's clean it's cooked.
10. Leave to cool in the tin overnight so it comes out of the tin easier.

To decorate

1. Mix the icing sugar, St Lawrence Gold maple syrup and lemon juice to form a thick icing.
2. Peel, chop and core the apples and cut them into segments, one apple will cut into 8 segments.
3. Roughly chop the walnuts, keeping the pieces quite big.
4. In a pan add the walnuts, apples and the St Lawrence Gold maple syrup, on a medium heat, cook until golden brown and sticky and the syrup will reduce.
5. Pour the icing over the cake and let it drip down the sides of the sponge.
6. Add your apples and walnuts then sprinkle over the wine soaked raisins.