Put the apples and measurement water in a small saucepan and heat for 5 minutes until the apples have absorbed the water. Leave to cool.
Beat together the remaining cake ingredients in a bowl until pale and creamy. Stir in the cooled apples.
Spoon the mixture into a greased and lined 1 kg (2 lb) or 1.3 litre (2¼ pint) loaf tin (see
Make the icing. Beat together the icing sugar and lemon juice in a bowl to make a smooth, spoonable icing. If necessary, add a few drops of water or extra lemon juice. Spoon over the cake so that it runs down the sides.