Grease a 23cm bundt tin thoroughly with the extra softened butter, then dust some flour all over the inside.

Rotate to coat tin entirely, then turn upside down and tap firmly over a bin to remove the excess flour.

Set aside in a cool place.

Peel, core and cut the apples into roughly 1cm dice (you will need 200g diced flesh), then place in a medium saucepan.

Add the chopped figs and 250ml water, put on a medium heat and bring to a simmer.

Cook, stirring occasionally, until the fruit breaks down and most of the liquid has evaporated – the mix should remain moist and spoonable, not dry.

Stir in the bicarb then take off the heat and leave to cool to room temperature.

Heat the oven to 195C (175C fan)/380F/gas 5½. Sift the flour, baking powder, cinnamon and salt into a medium bowl.

Beat the butter and sugar in the bowl of an electric mixer with the paddle attachment on medium-high for about two minutes, until lightened.

Add the egg and vanilla, beat until just combined, then turn down the speed to low and, in alternate batches, add the sifted dry ingredients and the apple-fig mix.

Scrape the batter into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the middle comes out clean.

Leave to cool for at least 30 minutes, then invert the cake on to a serving plate.

Meanwhile, make the toffee apples.

Peel, core and quarter the apples, then cut each quarter into four.

Put a tablespoon of the butter and two tablespoons of the sugar in a large saute pan, add the apples and lemon juice, then cook, stirring regularly, over a medium heat for eight to 10 minutes, until the apples soften and turn golden.

Add the remaining butter and sugar, stir to melt, then add the cream and salt, and stir gently to combine.

Bring to a simmer and cook for one or two minutes, until thick and glossy.

Take off the heat and spoon the apples all over the top of the cake.

Serve with cream or creme fraiche.