Preparation
Heat the oven to 180°C. Peel three apples, remove the core and slice them thinly. Keep the fourth one aside. Collect them in a bowl, wet them with lemon juice and sprinkle two tablespoons of sugar on top. Give them a quick stir and set them aside. Beat the eggs with the sugar until light and fluffy. While still stirring, drizzle in the olive oil, then incorporate the flour with the baking powder, cardamom powder and salt. Add the apples, pouring in the lemon juice as well. Grease a 26 cm round cake pan with a little butter, dust it with flour and fill it with the cake batter. Peel the other apple and slice it into very thin slices. Use these slices to decorate the surface of the cake, arranging them in concentric circles, starting from the outside. Bake the cake in a hot oven for about 45-50 minutes and keep an eye on it using the toothpick method. Once cold, melt the apricot jelly with two tablespoons of water in a small saucepan over low heat until it comes to the boil. Turn it off and spread the jelly on the cake and the apples. Let it cool completely before slicing.
https://it.julskitchen.com/dolci/torte-crostate/torta-di-mele-allolio
