Preheat the oven to 160°C and grease a 25cm cake tin or baking dish. 

Place the apples, lemon zest and juice into a bowl. Toss through to combine. 

Place a large frying pan over medium high heat. Add 20g of the butter to the pan and add the apples. Cook, stirring, for 5-7 mins until tender. Add the walnuts and remove from the heat, set aside to cool. 

Cream the butter and the sugar together using an electric mixer until pale, add one egg at the time until combines. Then add the vanilla and mix through.  

In a separate bowl, sift in the flour, baking soda, salt, nutmeg and cinnamon, mix well and slowly start adding the flour into the wet ingredients until combined into a smooth batter. Stir through the yoghurt.  

Add in ¾ of the apples and fold through the batter. Transfer the batter to the cake tin and flatten with a spatula. Top the remaining apples and slightly press them down to submerge halfway into the batter. Sprinkle with the raw sugar. 

Bake for 1-hour or until a toothpick inserted in the middle comes out clean.  

Remove from the oven and let it cool for 15-20 minutes before slicing. 

To make the Sugar Glaze: Mix the milk, icing sugar and vanilla together until smooth and brush all over the cake. 

Serve warm or at room temperature with vanilla ice cream. Enjoy.