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Line the base and sides of a 23cm round tin with baking paper and preheat the oven to 165C fan-forced (185C conventional).
Combine the orange juice and sultanas in a small mixing bowl and leave to macerate.
Place the sugar and orange zest in a large mixing bowl and rub firmly between your thumbs and fingers for a couple of minutes to release the fragrant citrus oil. Add the olive oil and whisk well until the mixture turns opaque, then add the eggs one at a time, whisking well to combine.
Combine the flour, baking powder, baking soda, cinnamon, cloves and salt in a bowl, then sift into the egg and oil mixture. Add the apple, walnuts and sultanas (including the orange juice) and mix together until combined.
Scrape the batter into the prepared tin, then scatter sesame seeds over the top. Bake for 60-70 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Remove the cake from the oven and onto a wire rack to cool completely. Turn out of the tin and cover with a plate or kitchen foil and leave for 24 hours before eating.