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1
Peel, core and slice the cooking apples.
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2
Place in a wide pan with the sugar and butter.
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3
Cook over high heat for 10 to 15 minutes until the apples have broken down to a pulp and any excess water has cooked off.
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4
Transfer to a bowl and cool completely.
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5
You should have about 1 pounf puree.
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6
Heat the oven to 325F (160C).
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7
Line and lightly grease a 9-inch cake pan with a removable bottom.
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8
Peel, core, and finely sliced the eating apple, using a mandolin or sharp knife.
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9
Place in a bowl and pour over most of the lemon juice and a splash of water, set aside.
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10
In a large bowl, mix together the whole wheat flour, baking powder, baking soda, salt, sugar and ground spices.
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11
Make a well in the center and add the egg, olive oil and apple puree.
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12
Fold into the dry ingredients until just combined.
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13
Transfer the mixture to the prepared cake pan and gently level the top with a spatula.
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14
Bake the cake for 30 minutes until it feels just firm to the touch in the center.
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15
Working quickly, overlap the sliced apples in the concentric circles on top, leaving a margin around the edge.
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16
Brush the slices with a little lemon juice and return to the oven for another 30 to 35 minutes until a skewer inserted into the center comes out clean.
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17
Let the cake cool slightly before unmolding onto a rack.
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18
Warm the apricot jelly with the water, stirring until smooth.
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19
Brush over the top of the cake to glaze.
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20
Serve warm.
