Heat the oven to 180C/ 170C fan/gas mark 4. Put 3 chopped apples in a bowl and toss through the juice and zest of 1 lemon. Leave to one side.

Butter a 23cm springform cake tin and line the base with baking parchment, then butter that too.

Toast 100g blanched hazelnuts in a dry pan over a high heat for 1-2 minutes, ensuring they don’t burn. Take off the heat.

Once they have cooled, add them to a food processor and grind them, using the pulse button. If you grind them too fast they become oily, so keep an eye on them.

In a large bowl, mix together 200g plain flour, ground nuts, ¼ tsp cinnamon, a generous grating of nutmeg, 1 tsp baking powder, 1 tsp bicarbonate of soda and a large pinch of salt.

Put 250ml olive oil and 175g soft light brown sugar in a separate large bowl and beat until combined. Add 2 large eggs, one at a time, then ½ tsp vanilla extract. Beat until the mixture increases in volume and becomes paler in colour, about 5 minutes. Fold the dry ingredients into the wet ones using a large metal spoon.

Add the apples (along with the lemon they’ve been soaking in). It will seem as though the mixture is too thick – it’s not easy to incorporate the apples – but it will be fine. Spoon the batter into the prepared tin. Bake for 55 minutes, or until a skewer stuck into the middle of the cake comes out clean.

Leave to cool completely before turning out the cake – it’s too soft when it’s warm. Dust with icing sugar then serve with the whipped cream.