Preheat the oven to 180°C/160°C fan/350°F. Combine the chopped apples with cinnamon in a bowl and set aside.
In a medium mixing bowl, blend the eggs with sugar till fully combined, then mix in the olive oil pouring slowly, till fully blended. Stir in the vanilla, lemon zest and honey then set aside.
In a separate bowl, mix together the almond and polenta flours, salt and baking powder.
Add the dry ingredients to the egg mixture and mix well till it is smooth and lump free.
Stir in the chopped apples and pour into a lined 22 cm/9 inch iron skillet or springform pan. Bake for 35-40 minutes*, till a skewer inserted into the middle comes out clean.
Allow to cool, then gently remove the springform pan and peel off the parchment paper.
Glaze
In a small saucepan, melt the marmalade with water on medium heat. Bring to a boil and simmer till it has thickened and become syrupy. Remove from the heat and brush the syrup over the cake.
Once the glaze has dried, serve with a spoonful of honey vanilla crème fraîche and some chopped honey glazed pecans.
Notes
Further detailed notes are in the post above
This cake can be made in advance and will even taste better the next day.
Flavor the apples with ground cinnamon before adding to the batter.
Note: this is a moist and slightly heavy batter.
Bake in a cast iron skillet or a springform pan.
*An iron skillet will require less baking time than a springform, so check the cake after 25 minutes.
Line the skillet or pan with parchment paper. Ensure the pan is closed securely.