Preheat oven to 180C/350F/Gas 4.

For the apple filling: Place apples, sugar, and cinnamon into a bowl and mix together well. Set aside.

Whisk together the oil, sugars, eggs, orange juice, and vanilla extract in a bowl. Set aside

Sift the flour, baking powder, and salt into another bowl and slowly add the wet ingredients to the dry ingredients, whisking as you do. Continue adding until all the wet ingredients have been incorporated into the dry.

Spray a bundt pan well with baking spray.

Pour half of the cake batter into the prepared pan, then add half of the apples, followed by the rest of the cake mix, and finally the remaining apples.

Cover the cake pan with foil and bake for 45 minutes.

After the time is up, remove the foil and return to the oven for further 45 minutes.

You can test that the cake is done by inserting a toothpick into (as near to) the center as possible and it should come out clean.

Run a knife around the edge of the pan to loosen cake from the sides, and leave to cool for 10 minutes before turning out onto a wire rack to cool completely.

To serve, dust with powdered sugar.

Store in an airtight container in a cool place for 2-3 days, or in the fridge for up to 5 days.

To freeze the cake, wait for it to cool completely, then wrap it in plastic wrap (cling film), and then wrap in a layer of foil. Freeze for up to 3 months. Thaw overnight at room temperature.