Instant pot apple and cinnamon cake

Core and dice the apples. Add to a bowl with the sugar and cinnamon. Toss together and set to one side.
In a large bowl, mix together the flour, salt and babing powder.
In a separate bowl using an electric whisk, blend together the sugar, vanilla, oil, lemon juice and eggs.
Fold the wet ingredients into the dry.
Grease a 15cm (7inch) springform cake tin (I add parchment to the bottom as well).
Add around half the batter to the tin and then add half of the apple mixture. Add the remaining batter and then the remaining apples. Cover the tin with tin foil.
Add the trivet to the instant pot and then add 300ml (1 ½ cups) of cold water.
Make a sling using tin foil and use it to put the cake tin into the instant pot.
Put the lid on and set to high pressure for 65 minutes. Leave under pressure for 20 minutes and then perform a quick release.
Carefully remove the tin from the instant pot using the sling. Leave to cool for around 15 minutes before removing the cake from the tin.
Either serve straight away with a dollop of ice cream or cream. Alternatively leave to cool fully and sprinkle with icing (powdered) sugar.