Peel and core the apples and chop into small pieces. You need 400g cleaned weight.

Put into a bowl and set aside.

Line the bottom and sides of the tin with parchment and set aside.

Preheat the oven to 180C.

Put the fennel seeds on a baking tray and toast in the oven for 5-10 mins until they are fragrant. Remove from the oven and allow to cool.

In a stand mixer bowl fitted with a whisk attachment, whisk the eggs until doubled in volume.

Add the sugar and continue to whisk on high speed until ribbon stage is achieved.

Slowly pour in the oil and continue to whisk on high speed.

Sieve the flour and baking powder three times to ensure they are fully combined.

Lower the speed of the mixer and fold the flour into the egg mixture.

Remove the bowl from the mixer and fold in the apple and fennel seeds by hand using a spatula.

Pour the mixture into the prepared tin.

Bake the cake for approximately 1 hour until golden and risen and a skewer comes out clean.

Immediately remove the cake from the tin onto a cooling rack.

Serve with a dollop of Greek yoghurt or crème fraiche.