Preheat oven to 180 degrees Celsius.

Grease base and side of a 22 centimeters round loose based cake tin and line with baking paper.

Use electric beaters whisk the egg yolks, sugar, honey and vanilla in a bowl for five minutes or until doubled in size and a ribbon trail forms when beater is lifted. With beaters on medium-low, add oil in a steady stream, until thick and combined.

Combine ground hazelnuts, coconut, cocoa powder, ground almonds in a separate bowl and add to the egg yolk mixture.

Whisk egg whites in a separate clean bowl until firm peaks form and gently fold into the hazelnut mixture.

Transfer to your prepared cake tin.

Top with sliced apples, arranging in concentric circles.

Sprinkle with hazelnuts and chocolate.

Bake for 50-60 minutes or until a skewer inserted comes out clean. Cool in the tin for 15 minutes. Transfer to a wire rack to cool.