Preheat your oven to 180oC and line the bottom of an 18cm round loose-bottomed cake tin with parchment paper.
Whisk together the eggs, oil and honey for a few minutes to create a smooth, light texture.
Add the apples, ground and flaked almonds, fresh and ground ginger, mixed spice and vanilla pod seeds.
Transfer the mixture to the cake tin, cover the top with pecans and bake for about 1 hour and 10 minutes, until a skewer comes out clean.
Remove from the oven and leave to cool for 30 minutes, then place the tin in the fridge to cool completely for at least 2 hours (this is to help it set and, hopefully be less crumbly).
Serve or keep in an airtight container for up to 5 days.