This moist apple cake is simple to put together and tastes fabulous: the caramel flavoured buttercream is just blissful: salted butter gives exactly the right hint of salt without it being overpowering.

Popping candy looks pretty scattered over the top and gives a crunchy element of contrast plus an unexpected surprise. Add it right at the last moment to make sure it retains its pop.

What Makes Popping Candy Pop?

As you probably know, tiny bubbles of carbon dioxide are trapped in the candy and explode when it gets wet: the idea being, it explodes in your mouth, but moisture from butter icing will release the gases prematurely if the candy is left on the cake for too long before eating.

A food processor makes everything quick and easy but you can make the cake by hand if you prefer.

Serves 8

• 110g (4oz) softened butter
• 110g (4oz) caster sugar: golden or unrefined works well
• 175g (6oz) plain flour
• 1level teaspoon bicarbonate of soda
• 2 level teaspoons cream of tartar
• 2 large eggs
• ½ teaspoon vanilla extract
• 50g (2oz) ground almonds
• 175g (6oz) finely chopped and peeled apple
• Plus: an additional 50g (2oz) diced and peeled apple

Preheat oven to 160C (fan oven) or equivalent

You will need a greased 18cm (7 inch) loose bottomed cake tin

Whiz the butter and sugar together in a food processor. Add the raising agents to the weighed flour and sieve half over the mixture. Add the eggs and vanilla and sieve the rest of the flour and raising agents over the top. Whiz to combine.

Add the ground almonds and the larger amount of chopped apple. Whiz until smooth and glossy: stop the machine and scrape the mixture down from the sides of the bowl with a flexible spatula a couple of times.

Remove the blade from your processor, scrape any mixture back into the bowl and stir in the smaller amount of diced apple.

Pour the mixture into the prepared tin bake for 40-45 minutes, or until risen and golden and a skewer inserted comes out clean.

Allow to settle in the tin for 10 minutes or so then remove and finish cooling on a wire rack.

Caramel Icing

• 75g salted butter, softened
• 3 tablespoons dulce de leche or similar caramel spread
• ¼ teaspoon vanilla extract
• 50g icing sugar
• Golden popping candy to finish

Beat the caramel into the butter with a wooden spoon and stir in the vanilla. Sieve the icing sugar in gradually, stirring to combine. Beat until smooth. Set aside in a cool place.

Once the cake is cool, swirl the icing over the top. Just before serving, scatter with popping candy.