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1
Peel, core, and slice the cooking apples, then place in a wide pan with the sugar and butter. Cook over high heat for 10 to 15 minutes until the apples have broken down to a pulp and an excess water has cooked off. Transfer to a bowl and cool completely (you should have about 1 lb of puree).
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2
Heat the oven to 325u00b0F Line and lightly grease a 9-inch cake pan with a removable bottom. Peel, core, and finely slice the Braeburn apples, using a mandoline or sharp knife. Place in a bowl and pour over most of the lemon juice and a splash of water, then set aside.
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3
In a large bowl, mix together the flour, baking powder, baking soda, salt, sugar, and ground spices. Make a well in the center and add the egg, olive oil, and apple puree. Fold into dry ingredients until just combined.
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4
Transfer the mixture to the prepared cake pan and gently level the top with a spatula. Bake the cake for 30 minutes until it feels just firm to the touch in the center.
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5
Working quickly, overlap the sliced apples in concentric circles on rop, leaving a margin around the edge. Brush the slices with a little lemon juice and return to the oven for anoher 30 - 35 minutes until a skewer inserted in the middle comes out clean.
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6
Let the cake cool slightly before unmolding onto a rack. Warm the apricot jelly with the water, stirring until smooth. Brush over the top of the cake to glaze and serve warm.
