Preheat your oven to 350°F (175°C). Grease a 9-inch round springform pan with olive oil and line the bottom with parchment paper to prevent sticking. Lightly brush the parchment paper with more olive oil.

In a large mixing bowl, whisk together the almond flour, cinnamon, nutmeg, baking soda, and salt until well combined.

In another mixing bowl, beat the eggs until frothy. Add honey, olive oil, and vanilla extract to the beaten eggs. Mix well until everything is combined.

Gradually pour the wet mixture into the bowl with the dry ingredients, stirring until you have a smooth batter with no lumps.

Gently fold in the diced apples into the batter until evenly distributed.

Pour the batter into the prepared cake pan and spread it evenly, sprinkle slivered almonds on top of the batter. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 20 minutes, then carefully remove the ring around the pan and transfer it to a wire rack to cool completely before slicing.