Deliciously moist and lemony, Tamasin Day-Lewis's cake makes excellent picnic fodder or can be served warm as a dessert.

Servings: 6-8 / Preparation Time: 25 minutes, plus cooling / Cooking Time: 50 minutes

• Preheat the oven to 170°C/gas 3. Grease a 20cm spring form cake tin and line the base with a circle of greaseproof paper.
• Soak the sultanas in the cider for about 20 minutes.
• Sift the flour, baking powder and cinnamon into a bowl.
• Cream the sugar and butter for about 5 minutes until pale and fluffy. Add the eggs one at a time, beating as you go.
• Fold in the dry ingredients, the lemon zest and the sliced apples.
• Stir in the soaked sultanas, along with any remaining cider.
• Spoon the mixture into the prepared tin and bake for 45-50 minutes, or until a skewer comes out clean.
• Cool in the tin, and then transfer to a rack to cool completely.
• If you are serving the cake as a pudding, loosely cover it with kitchen foil and reheat in a warm oven.
• Serve with crème fraîche laced with a little Calvados or Somerset cider brandy if you fancy it.