To Make the Cake:

1. Preheat your oven to 347°F. Grease your 6-inch round cake tin with vegetable oil, then line with baking paper and lightly grease with more vegetable oil. Then dust with a small amount of cornflour or starch. Tap upside down to release any excess flour.
2. Firstly make your egg replacer, mix the flaxseed with the boiling water and stir. Set aside.
3. In a large mixing bowl, sieve all your dry ingredients together and mix together with a whisk.
4. In a large jug, mix your soy milk and vinegar together until it thickens. Add remaining wet ingredients, including your flaxseed egg, and mix together really well.
5. Thinly slice your apple and place in a small bowl. Cover apple pieces with a tiny amount of your wet ingredients and then cover with a small amount of the dry ingredients. Put aside 2 tablespoons of the flour mix.
6. Make a well in the centre of your flour mix and pour in your milk mix. Gently mix together using a whisk until just combined. Pour into your cake tin and gently tap on the bench to release air bubbles.
7. Sprinkle the spare flour mix over the top of the batter. Sprinkle 3/4 of the walnuts over the flour. Arrange the apple onto the cake starting from the outside and working your way to the middle.
8. Bake on the middle rack in the oven for 45-50 minutes or until a skewer comes out almost clean. Remove from oven and allow to sit in the cake tin for 10 mins before turning onto a cooling rack.

To Make the Glaze:

1. To make your glaze mix together your icing sugar, water and golden syrup until combined and pour over the top of your cake. Decorate with walnuts.
2. Best served with ice cream.