Ingredients

170 g caster sugar
230 ml milk
Finely-grated zest of 1 lemon
1 vanilla bean, split and seeds scraped
100 ml extra virgin olive oil
3 tsp Calvados or grappa (optional)
2 eggs, lightly beaten
11⁄3 cups (200 g) self-raising flour
4 apples, peeled and thinly sliced
2 tablespoons of honey, melted
And mixed with 1 teaspoon of cinnamon.

Method
Preheat your oven to 180°C (160°C fan-forced). Grease and flour a 21cm rectangular or square cake tin (or line it with baking paper). Place sugar, milk and lemon zest in a medium saucepan over low heat and cook for 3–4 minutes, stirring regularly, until the sugar has dissolved. Do not let the milk come to the boil.Turn off the heat and stir in vanilla seeds, olive oil and liqueur (if using), then let the mixture cool for 5–10 minutes.

Add the beaten egg, flour and and whisk to form a smooth batter. Fold half of the apple slices into the batter. Pour the batter into the prepared tin and overlap the remaining apple slices on top any way you like.

Bake for 35-40 minutes or until pale golden and a skewer inserted into the middle of the cake comes out clean. Brush the top with melted honey. Cool in the tin for a few minutes, then turn out onto a wire rack and cool at room temperature for one hour before cutting. Serve just as it is or with honey-drizzled ricotta.