1. Preheat oven to 180˚C. In a bowl mix the flour, baking powder, sugar less 1 tablespoon, Bertolli Light in taste Olive Oil, eggs, juice concentrate and vanilla.
2. In another bowl toss together the chopped apples with cinnamon and 1 tablespoon of sugar.
3. Spray a 20cm round baking pan with Bertolli Light in taste olive oil spray, and sprinkle with flour. Pour in half the cake mixture and scatter over half the chopped apple. Cover remaining mixture and top with the remaining apple.
4. Bake for 45 minutes and cool in the pan in a rack before turning out onto a plate. Dust with icing sugar and serve.