Preheat the oven to 180C/356F. Grease and line a 20cm/ 8 inch cake tin.

Combine the flours, almond meal, baking powder, lemon zest and salt in a medium mixing bowl and whisk to combine.

In a large mixing bowl, combine the oil, butter, sugars and eggs.

Use a hand beater or stand beater to beat the mixture for 1-2 minutes or until lighter and foamy. The butter should have incorporated completely into the mixture, with no chunks remaining.

Turn the beaters to low and alternate between adding the flour and kombucha. Continue until you have used up all the flour and kombucha.

Add the chopped apples to the batter and stir to combine. Pour the batter into the prepared cake tin and top with the garnishes.

Bake for 35-45 minutes or until golden brown and cooked through.

Allow to cool for 5-10 minutes before sliding a knife around the cake, flush with tin, and removing from the tin. Cool on a wire rack and serve alone, with some icing sugar, with some cream or ice cream, or both.