Makes 1 cake (2lb loaf tin)

Ingredients

Salted butter , for greasing

225g gluten-free self-raising flour , plus extra for dusting

2 large free-range eggs

125 g  sugar

125 ml Mild oil (not extra virgin)

½ teaspoons ground ginger

1 eating apple

200g courgette 

1 tsp fresh thyme chopped

2 lemons , zest and juice

1 handful of sultanas

75 g Butter, room temperature 

100 g icing sugar

1 Lemon, zest only

75 g cream cheese

Here’s how 

Preheat the oven to 190ºC/375ºF/gas 5. Grease a springform cake tin (roughly 20cm) with butter, line the base with greaseproof paper, then dust the sides with gluten-free flour.

Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and ginger, then fold through. 

Peel and grate the apple (core and all) and courgettes, then stir into the mixture along with the lemon zest, sultanas and juice and thyme

Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.

Meanwhile, make the icing. Beat the butter, icing sugar and most of the lemon zest until pale and smooth, then stir in the cream cheese until just combined.

Once cooled, decorate the cake with the icing.