Since I used cinnamon and other winter spices, it is also perfect for the Christmas and winter season.
Preheat the oven to 180°C.
Line a 28 cm cake tin with baking paper.
Peel two apples, quarter, deseed and cut into small cubes.
Add the cinnamon and sugar to the diced apples and mix well. Set aside.
Beat the softened butter and sugar in a stand mixer until the mixture becomes light in color (approx. 10 min.).
Add the eggs one at a time and mix in well.
Now add the orange juice and zest.
Sieve all the dry ingredients into a bowl and add to the cream one spoonful at a time.
Fold in the sugared apple cubes.
Pour the batter into the baking tin and tap firmly 2-3 times on the work surface.
Pull the dough upwards from the edge (see pictures) using the back of a spoon, leaving the center free.
In the middle, press the dough down again with the spoon and smooth it out.
Cut the last two apples into quarters, core and cut into thin slices.
Cover the pastry with the apple slices in a fan shape and glaze with honey.
Bake the cake for 40 – 45 minutes.
Use a toothpick to test whether the pastry is baked through.
Glaze the apples on the cake again with honey while they are still warm until they are shiny.
Sprinkle the edge of the cake and the center with chopped pistachios.
Leave the cake to cool in the tin for 10-15 minutes, serve lukewarm or remove from the tin when it has cooled completely.