Preheat the oven to 180 °C (160 °C fan). Grease a springform tin with olive oil and dust it lightly with flour.
Prepare the apples: coarsely grate some of them and cut the rest into thin slices.
Whisk the eggs with the maple syrup and vanilla extract until frothy, then slowly stir in the olive oil.
Mix the wholemeal spelt flour with the baking powder, cinnamon and salt and fold into the egg mixture. Then carefully fold in the grated apples.
Pour the batter into the tin, arrange the apple slices on top and press them in lightly. Bake at 180 °C for 35–40 min, until the cake is golden brown and a skewer comes out clean.
Leave to cool a little before cutting, and serve while still slightly warm.
Good to know
An apple cake like this is often just right when you want something simple and good. Moist, soft and with a pleasant spice that doesn't need to shout.
Swaps
Maple syrup → date paste (usually a little more fibre, depending on the product). Olive oil → mild avocado oil (similar fat profile, more neutral flavour). Wholemeal spelt flour → oat flour (more beta-glucans; gluten-free only if labelled as such). Eggs → apple purée (egg-free, a little more fruit and less fat).
Allergens
Contains gluten and egg; generally suitable for children if the cinnamon and sweetness stay mild, and fine during pregnancy as long as the cake is baked all the way through.
