Preheat your oven to 350°F (175°C). Grease and flour an 8 or 9 inch round cake pan or line it with parchment paper for easy removal.

In a large mixing bowl, whisk together the honey, sugar, and eggs until well combined and smooth. Gradually add the olive oil and continue whisking until fully incorporated.

Stir in the Greek yogurt until the mixture is smooth and creamy.

In a separate bowl, sift together the flour, baking powder, salt, and cinnamon.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.

Pour the batter into the prepared cake pan.

Thinly slice the apples. Tip: Microwave the slices for about 15 seconds to soften them, making sure they’re flexible enough to bend without cracking.

Once the batter is in the pan, arrange the apple slices in a spiral pattern, starting from the outside and working your way to the center, pressing them gently into the top of the batter.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.

For a shiny glaze, mix apricot jelly and water in a bowl until smooth. Brush the glaze over the cooled cake.

Finish by dusting powdered sugar on top before serving.