1) Heat oven to gas mark 4, 175 C, 350 F.

2) Cream the butter and sugar together until light and fluffy.

3) Whisk eggs lightly and gradually add to the butter/sugar mixing on a light speed. Do this gradually so you don’t curdle the mix - don’t panic if you do, just add a tablespoon of the sifted flour.

4) Add the grated lemon zest, grated apples (I grate the apples on the course side for added texture) ricotta and baking powder, mix together with hand blender to ensure thorough incorporation of ricotta followed by the sifted flour, don’t over beat.

5) Pour into tin prepared tin, smooth the top and bake for about 55-60 mins on the third level of the oven until golden, sides should slightly come away from tin and skewer inserted into centre comes out clean.

6) Leave to cool in tin for 30 minutes, turn out onto wire rack to continue cooling. Once cold, dust with icing sugar and serve with a dollop of crème fraiche or cream.