Wash the apples, dry them, peel them and cut them into slices, not too thin (see photo above). Place them in a bowl and squeeze some lemon juice over them so that they do not turn brown.

In a large bowl mix with electric mixer the eggs, sugar, vanilla and lemon zest until you have a fluffy and pale mixture about 3 minutes. Add the olive oil and continue mixing until incorporated and smooth.

In a measuring cup, mix the flour with the baking powder and then add by the spoonful to the egg mixture alternating with the yogurt while mixing at medium speed. Once ingredients have been incorporated you should have a smooth but thick mixture, it should not be liquidy.

Empty the batter in the 9-inch cake pan or springform pan.

Arrange the apple slices in a circular pattern placing them upright (not flat), pushing them in only slightly, starting with the outer circle, then moving inner wards with a smaller circle, and another until you have filled the whole surface (see photo above).

Mix together 2 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle the surface of the cake.

Place the cake in the oven and bake for about 40-45 minutes, use the toothpick test to make sure it is done.

Remove from the oven. Let the cake cool for about 20 minutes and dust with the powdered sugar.