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Preheat the oven to 160°C and lightly grease the
Le Creuset Stoneware Rectangular Dish.
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Make the syrup: Combine all syrup ingredients in a small saucepan. Bring to a gentle simmer over medium heat until the sugar dissolves. Set aside.
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Prepare the apples: Peel, core, and chop the Granny Smith apples. Place in a saucepan with lemon juice, zest, and cinnamon. Cook over low heat for 5-7 minutes until just softened. Allow to cool.
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Mix the batter: In a stand mixer fitted with a paddle attachment, beat the olive oil, sugar, eggs, and vanilla until pale and creamy.
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Combine dry ingredients: Sift together the flour, baking powder, cinnamon, and salt. Add to the wet mixture in batches, alternating with the milk, until a smooth batter forms.
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Fold in the cooked apples and any juices. Pour the batter into the prepared dish and smooth the top.
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Decorate: Core and slice the Gala apples thinly. Arrange over the batter in a decorative pattern and sprinkle with a little extra brown sugar.
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Bake for 1 hour 15 minutes, or until a skewer inserted into the centre comes out clean.
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Finish: Brush the hot cake with the lemon cinnamon syrup. Allow to cool slightly before slicing.
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Serve warm with a generous dollop of mascarpone.
- Enjoy!
