• Base line a 6inch spring release cake tin
• Beat together flour, sugar, almonds, egg, butter and ginger until well mixed. Fold in apple. Spoon into the tin
• Bake at 180 for about 30-40 minutes. Cover with foil after about 20 mins or the top will get too brown. Cook until it feels springy around the edges and almost firm in the centre. Leave to cool in the tin for 10mins, then transfer to a rack (it's meant to be squidgy in the middle). As soon as it's cool, wrap in greaseproof paper and foil and store in an airtight container. Reheat the cake in a low oven, wrapped in foil.
• Sprinkle with icing sugar before serving