1

Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 20cm square cake tin with cooking spray and line with baking paper.

2

Whisk together the flour, cinnamon, baking powder and salt. In a medium bowl, beat together the butter and sugar for 2-3 minutes until creamy. Beat in the egg, apple sauce and vanilla until combined. Fold in the flour mixture until just combined. Fold in the grated apple and spread the mixture in the prepared tin.

3

Bake for 20-25 minutes, until a skewer inserted into the centre of the cake comes out clean. Put the tin onto a wire rack and let cool for 30 minutes.

4

Meanwhile, make the glaze. Whisk together the peanut butter powder and icing sugar in a small bowl. Add 60ml water and stir to combine – the mixture should look like creamy peanut butter. Add 1 teaspoon water and stir until the glaze is spreadable, adding additional drops of water if needed. Transfer the glaze to a small food bag and chill for 30 minutes.

5

Remove the cooled apple cake from the tin. Remove the glaze from the fridge and snip a small hole in the corner of the bag. Pipe the glaze across the top of the cake, then cut into 16 squares.