Tea cake with apples, cinnamon and bergamot

Cut an apple (for chips) into thin slices in advance, and dry for several hours at a temperature of 95-104F (35-40C).

Prepare the baking tin by wrapping the bottom with foil.

Cut the apples (with peel) into pieces.

Make the dough:

• Beat the eggs with sugar until firm foam.
• Add sifted flour mixed with baking powder and cinnamon. Mix well.
• Add olive oil, vanilla extract, and combine until a uniform and smooth.
• Combine it all with cooled strained tea.
• Add the apples to the dough, and pour the mass into the baking tin.
• Bake the cake at 356F (180C) for 40-45 minutes until a dry toothpick.
• Decorate the cooled tea cake with whipped cream and apple chips.