2tbspvegetable shortening or buttermelted, to grease the bundt tin
300g| 10 1/2oz icing sugarsifted
juice of a small lemon
water to thin glaze as needed
Preheat your oven to 180 C/ 350 F. Use a pastry brush to carefully grease a bundt tin (mine was a 10-cup bundt tin however the batter would also suit a smaller tin as it wasn't quite full). Add 1-2 tablespoons of flour and rotate tin so it covers all nooks and crannies. Shake out any excess flour
Put all the ingredients for the apple purée in a saucepan and bring to the boil over medium-low heat. Keep stirring until the apples are soft and breaking up. Transfer to a blender or food processor and process until you have a smooth purée. Leave to cool – needs to be tepid before you add the eggs.
Add the vegetable oil and eggs to the apple purée and pulse until liquidised.
Sift the dry ingredients in a large bowl. Add the wet ingredients and fold together with a spatula, making sure you scrape the bottom and sides of the bowl.
Pour the batter into the prepared bundt tin. Tap the tin on your countertop so batter settles.
Bake in the centre of the oven for about 45-50 minutes. The cake is ready when firm on top and a skewer inserted in the centre comes out clean.
Leave to cool in the tin for 10 minutes and carefully turn out onto a wire rack to cool.
To make the glaze, put the icing sugar and lemon juice in a bowl. Gradually add water until the glaze is thick but pourable.
Use a spoon to drizzle the glaze over the cake. The cake keeps well for 3-4 days in a cake tin at room temperature.