Preheat oven to 160°C. Grease and line a 8 inch round cake tin or simply grease a 2.4 litre/10 cup bundt tin. I prefer the latter and use an aerosol spray of rapeseed oil.

Cream the butter and sugar until much increased in volume, pale and fluffy.

Beat in the first two eggs one at a time then sift over the flour and raising agents and beat in with the final egg to prevent curdling.

Add in the yogurt and vanilla, barely stir through.

Add the apple and nuts and mix until everything is fully amalgamated then stop.

Spoon gently into the cake tin and flatten the surface.

Bake for 60 minutes no higher than the middle shelf of the oven, check at 50 minutes if your oven runs hot. NOTE – the sugar content and eggs will mean it browns quickly but on the low a temp it should not burn; you want the cake to be well risen, just coming away from the sides of the tin and for it to spring back if gently pressed in the centre.

Cool in tin for a good 30 mins then unmould and place carefully with the help of your biggest flat spatulas/cake lifter (if you have one) onto a serving plate, if serving warm. If not cool fully on a rack before glazing.

To make the glaze, melt the butter, sugar and a splash of water and bring to a bubble until well thickened (5-10 mins of stove side attention required); take off the heat, stir in the double cream (which will sizzle and bubble more) then return to the heat and bring back to a bubbly, thickened texture.

Cool a few minutes then paint and pour over the cake helping it spread with a pastry/silicone brush.

Leave until the surface just sets before slicing and serving.