Place the sultans in a bowl of warm water or Marsala and allow to soak for 20 minutes.
Whisk the sugar and eggs until light and fluffy. Warm the olive oil and slowly whisk in with the eggs and sugar. Sieve the flour, cinnamon, ginger, baking soda/bicarbonate of soda, salt and baking powder together. Then gradually add in to the oil and sugar mixture, folding in with a metal spoon. Mix thoroughly. Add in the lemon rind and diced apples into the mixture.
Remove the raisins/sultanas from the water, drain and dry and add to the mixture. Mix the mixture very thoroughly. The mixture should be stiff at this stage. Butter and flour a 23-25cm springform cake pan and spoon in the mixture. Bake for at least 1 hour, until a skewer placed in the middle comes out dry. Remove the cake from the pan and allow to cool on a wire rack.
To decorate, mix icing sugar and lemon juice to a drizzling consistency and zig zag over the cake. Serve with Lemon whipped cream and a dried apple slice for garnish.