Preheat oven to 180c. Combine apple pieces with cinnamon and 2 tablespoons of sugar. Sift the flour, baking powder, bicarb and salt together. In a seperate bowl combine the remaining sugar, juice, eggs, vanilla and olive oil then whisk until combined. Fold wet sugar and oil mixture through the flour mixture until combined. Fold in apple and walnuts. Pour the mixture into a large oiled bundt tin and bake for one hour until golden (check that a skewer comes out clean). Leave to cool for 30 minutes before turning out. Because of the olive oil this very moist cake can keep for around five days...but it seldom lasts that long!
Enjoy!
The Primo Team
