Preheat oven to 180 degrees/gas 4.

Take a 24-26cm springform tin, line the sides and base well with parchment paper and butter generously to stop the syrup topping from sticking too much.

Tighten the clasp so the tin is closed, pour in the golden syrup and then arrange the diced apple on top of the syrup. Put the tin on a baking tray that’s been lined with foil. This stops any drip, drip of syrup onto your oven floor.

Next, cook the stoned dates with the sherry and about three tablespoons of water until they are soft and pappy – add a little water if they dry out too much.

Meanwhile, cream together the butter and sugar in a bowl and when it’s light and fluffy, add the beaten egg in stages until thoroughly mixed.

Next, sieve together the flour, baking powder and salt, and fold into the butter/sugar/egg mixture along with the almonds, zest and cardamom. Finally, fold in the date mixture and stir thoroughly. Pour the mixture into the cake tin (on top of the apples and syrup) and bake for 30-35 minutes.

Let it cool thoroughly before removing from the tin and turning it upside down, using a plate, so the apple/syrup side is on top. It’ll be all golden and sticky and delicious. Serve with some crème fraiche or ice-cream.