Almond‑Flour Olive Oil Cake with Feta‑Honey Swirl and Roasted Apple

Preheat your oven to 190°C (375°F). Core and slice the apple into 8-10 wedges, keeping the skin on for texture and color.

Toss apple wedges with softened butter, honey, and cinnamon until evenly coated. Arrange on a small baking sheet or in a ramekin.

Roast for 18-20 minutes until the edges are caramelized and a fork slides in with no resistance. Set aside to cool slightly while you prepare the cake batter.

In a large bowl, whisk eggs, honey, and olive oil together vigorously for 60 seconds until slightly frothy and homogenous.

Add almond flour, baking powder, and salt. Fold with a wooden spoon until just combined — a few lumps are fine, don't overwork it.

Pour half the batter into a greased 20-cm (8-inch) round cake pan. Dollop half the feta crumbles and drizzle with 1 tablespoon honey.

Add the remaining batter, then top with the rest of the feta and 1 tablespoon honey. Drag a toothpick or skewer through the top in a gentle swirl — don't fully mix, just create ribbons.

Arrange roasted apple wedges on top, pressing them lightly into the batter.

Bake at 190°C (375°F) for 25-30 minutes. The cake is done when the edges pull away slightly and a toothpick comes out with just a few moist crumbs.

Cool in the pan for 10 minutes, then transfer to a rack. Drizzle the remaining honey from the roasted apple pan over the warm cake.

Serve warm or at room temperature. Store covered in the refrigerator for up to 5 days. The flavors meld nicely overnight. Bring to room temperature before serving for best texture.