1000-Layer Invisible Apple Cake Recipe

Peel 6 to 8 apples.

Cut the apples in half and remove the core.

Thinly slice the apples to 1 to 2 mm thickness using a mandolin or knife.

Place the sliced apples into a mixing bowl.

Add the zest of 1 orange and the juice of 1 orange to the apples.

Mix the apples until completely coated with the orange juice and zest.

In a bowl, whisk together 2 eggs and 70 g of castor sugar until pale and the sugar has dissolved.

Add 30 g of melted butter, 120 ml of milk, 1 teaspoon of vanilla extract, 0.5 teaspoon of ground cinnamon, and 0.25 teaspoon of ground nutmeg to the egg mixture and whisk until smooth.

Add 75 g of plain or all-purpose flour to the mixture and whisk until just combined.

Pour the batter over the apples and mix until all apples are coated.

Line a loaf tin with parchment paper, leaving overhang for easy removal.

Pack the apples into the loaf tin, either randomly or slice by slice for better results.

Pour any remaining batter over the top of the packed apples.

Place the loaf tin into a preheated oven at 170° C for around 1 hour.

After 40 to 45 minutes, check for browning; cover loosely with foil if necessary.

Once baked, the cake should be caramelized on the surface and puffed up.

Leave the cake to cool for 15 minutes before brushing the top with warm apricot jam.

Let the cake cool completely before removing it from the tin and slicing.

Equipment Needed

Allergens