Dorset apple cake

Needing to find a use for a really big cooking apple from a friend's garden, I decided on a cake, and used this recipe from the Channel 4 website. As always, there were differences, due variously to availability or otherwise of ingredients, personal preference, and lack of competence:

• I didn't have quite enough butter, and the remainder was made up with vegetable oil.
• My giant apple was a shade underweight too. Remainder made up with a tasty eating apple from the Dig box.
• No lemon. Zest of a very old tangerine I found skulking in the bottom of the banana tree (yes, I continue to call them tangerines.What of it?) Juice of a bottled lemon.
• I get a bit confused about sugar. The types of sugar I have are brown sugar, and white sugar, both of which I used.
• Ground mixed nuts, not almonds. There may have been some almond in there.
• No cinnamon? I should coco. 2 tsp of cinnamon, my good man.
• I don't even know what dredging is, so that didn't happen.

I reckon it could have withstood 15 minutes or so further baking (at fan 160°C) which I suspect may have given it a bit more solidity. That said, it was in two silicone loaf tins, not the recommended cake tin, and furthermore I don't know the first thing about baking so who am I to say. As it was, it needed to be cut into fairly thick slices to maintain its integrity. This was, of course, a real shame.

It was tasty. Exceptionally scrumptious and moist. I may do it again the next time a really big apple rolls into town.