Apple cinnamon bundt cake with lemon glaze

• 3 large cooking apples (peeled and cubed) ↔ Replace
• 5 tbsp dark brown sugar ↔ Replace
• 1 tsp ground cinnamon ↔ Replace
• ¼ tsp freshly grated nutmeg ↔ Replace
• juice of a small lemon ↔ Replace
• 150 g | 10.3oz plain flour ((all purpose flour)) ↔ Replace
• 150 g | 10.3oz soft light brown sugar ↔ Replace
• 100 g | 7oz ground almonds ↔ Replace
• 1 tsp baking powder ↔ Replace
• 1 tsp cinnamon ↔ Replace
• ½ tsp bicarbonate of soda ↔ Replace
• ½ tsp salt ↔ Replace
• 300 g | 10.5oz apple purée ↔ Replace
• 80 ml (⅓ cup) vegetable oil ↔ Replace
• 2 large eggs ↔ Replace
• 2 tbsp vegetable shortening or butter (melted, to grease the bundt tin) ↔ Replace
• 300 g | 10 1/2oz icing sugar (sifted) ↔ Replace
• juice of a small lemon ↔ Replace
• water to thin glaze as needed ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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