Soak the sultanas in the brandy for at least a couple of hours, although overnight is better.

Toast the hazelnuts in a dry frying pan over a medium heat for a few minutes until lightly brown.

Allow to cool then blitz in a food processor or blender. I use a coffee grinder. Don't worry if the nuts aren't ground to a fine powder, it's good to get some texture in the cake.

Peel, core and chop the apples

Cream the butter and sugar until light and fluffy.

Beat in the eggs, one by one.

Sieve in the flour, baking powder, salt and cinnamon and stir until just incorporated.

Gently mix in the hazelnuts, followed by the apple pieces.

Stir in the sultanas and milk chocolate drops.

Spoon into a 23cm round silicone cake mould or lined tin.

Slice, but don't peel the dessert apple and arrange the slices around the top of the cake.

Scatter the demerara sugar over the top.

Bake for 45 mins in a preheated oven at 180℃ (350℉, Gas 4). Insert a skewer into the middle of the cake, if it comes out wet, you'll need to give the cake a few more minutes.

Allow the cake to cool for fifteen minutes, then turn out onto a wire rack to cool completely.

Either eat immediately or wrap in parchment paper and store in an airtight tin for up to five days.