For the caramelised apples

1. Peel the apples, cut them into quarters and remove the cores. Cut them into thin slices, pour over the lemon juice and mix well. This will help prevent the apples from turning brown.
2. Place a large frying pan over medium heat and add the butter. Once melted, add the apples and stir. Add the brown sugar, cinnamon and nutmeg.
3. Sauté for approximately 6–7 minutes, until the apples soften slightly and begin to caramelise. Remove from the heat and leave to cool.
4. Preheat the oven to 200°C. Line the base of a 25cm round springform cake tin with non-stick baking paper and grease the sides.

For the cake

1. In a bowl, combine the flour, baking powder, salt, cinnamon and ground ginger.
2. Place the eggs and sugar in a separate bowl. Beat with an electric mixer until pale and fluffy.
3. Add the sunflower oil, vanilla extract and milk. Reduce the mixer speed and gradually add the flour mixture.
4. Add the caramelised apples and mix well using a spatula.
5. Pour the mixture into the prepared cake tin and sprinkle the coarsely chopped almonds over the surface.
6. Bake in the preheated oven for 1 hour. Leave the apple cake to cool completely.
7. Run a knife around the edge of the cake, carefully release it from the tin and serve.