• Set the oven to 180℃ (160℃ fan, 350℉, Gas 4).
• In a large bowl, whisk together the dry ingredients until everything is combined and there are no lumps.
  300 g wholemeal flour (whole wheat), 2 tsp baking powder, 1 teaspoon bicarbonate of soda (baking soda), 1 pinch fine sea or rock salt, 1 tsp ground ginger, 1 tsp ground cinnamon, ¼ tsp ground cloves
• Whisk in the sugar.
  200 g golden caster sugar
• Make a well in the centre, then break the eggs into it. Pour in the oil. Stir everything together from the inside out, adding the apple juice a little at a time as you go along.
  4 medium eggs, 150 ml sunflower oil, 200 ml pressed apple juice
• Once thoroughly mixed, stir in the raisins.
  50 g raisins
• Pour the cake into a lightly oiled silicone bundt shaped mould or oiled and floured bundt tin.
• Place on the middle shelf of your oven and bake for 45 minutes or until the cake is well risen, firm to the touch and an inserted skewer comes out more or less clean.
• Let the cake cool for ten minutes, then carefully turn it out onto a wire rack to cool completely.

Icing

• In a small bowl, stir the apple juice and icing sugar together. You want a slightly runny icing, so add more apple juice as necessary. But be careful not to make it so runny it will run straight off the cake.
  50 g icing sugar, 1 ½ tsp pressed apple juice
• Once the cake is cool, drizzle the icing over the top in whatever pattern you like.