Add the beaten egg, flour and and whisk to form a smooth batter. Fold half of the apple slices into the batter. Pour the batter into the prepared tin and overlap the remaining apple slices on top any way you like.
Bake for 35-40 minutes or until pale golden and a skewer inserted into the middle of the cake comes out clean. Brush the top with melted honey. Cool in the tin for a few minutes, then turn out onto a wire rack and cool at room temperature for one hour before cutting. Serve just as it is or with honey-drizzled ricotta.