Spiced apple bundt cake

Method

1. Preheat oven to 180°C (fan 160°C, gas mark 4). Grease and flour a 2 litre Bundt tin.

2. Toss the apple pieces, granulated sugar and the spices in a medium bowl.

3. Beat together the caster sugar, eggs, vegetable oil, orange juice, orange and vanilla extract in a large bowl; whisk thoroughly to combine.

4. Fold in the flour, baking powder and salt into the egg mixture. Spoon a third of the batter into the prepared tin. Top with half of the apple mixture. Cover with another third of the batter; top with remaining apples, then batter

5. Bake the cake for about 1 hour 30 minutes or until the top is brown and when a skewer is inserted near the centre it comes out with moist crumbs attached.

6. Cool the cake in the tin on a cooling rack for 15 minutes. Run a knife around the sides of the tin to loosen. Turn the cake out onto the cooling rack and leave until cool.

7. Place the icing sugar in a bowl, drizzle in the boiling water and stir together. Leave it a minute. Lift the spoon out of the icing sideways; it should run off in thick ribbons. If not, add a tiny bit more water, but don't overdo it.

8. Place the cake on a cake stand or plate and drizzle over the icing leaving the icing to drizzle down the sides. Decorate with a few slices of crystallized ginger and a light sprinkling of golden icing sugar.