Upside-down apple, maple and walnut cake

Grease and line the base and sides of a 23cm round cake tin (if you only have a springform tin, line it with foil first to keep the caramel from seeping out). Preheat the oven to 190°C, gas mark 5. Put the maple syrup in a saucepan with a pinch of salt and 25g butter. Warm over a low heat until the butter melts. Increase the heat and simmer for 3 minutes, then pour into the tin, covering the base. Scatter evenly with the walnut halves and set aside.

Toss the apple slices with the lemon juice to prevent browning and overlap in a circle over the walnut and maple layer. They don’t have to be too even. In a bowl, cream together the sugar and remaining 175g butter until pale and fluffy. Gradually add the eggs, beating between each addition, then sift in the flour and cinnamon. Add the vanilla extract and almonds and gently fold together. Spoon the batter over the apples, taking care not to dislodge them, and spread evenly.

Bake for 40-45 minutes until deep golden and firm but springy to the touch (check after 30 minutes and cover with foil if it’s getting too brown). Allow to cool for 5 minutes, then carefully turn upside down onto a serving plate with a lip and remove the tin. Replace any dislodged apple slices with a spoon (not your fingers), as the caramel will be hot. Serve warm or at room temperature.