Invisible Apple Cake

Peel the apples and slice very thinly, about 2 mm thick.

Preheat the oven to 350F. Line an 8 inch by 4 inch baking loaf pan with parchment paper.

In a large bowl, whisk the eggs and sugar until pale yellow. Add the milk and melted butter and mix until smooth.

Sift in the flour. You want to sift it in to keep the batter light. If you do not have a flour sifter, this can easily be done with a mesh strainer. Add about third of the flour into the strainer. Place strainer directly above the bowl with the batter and tap the side of the strainer against your palm, letting the flour sift through into the bowl. Repeat with remaining flour. Whisk the batter until smooth.

Add about half the sliced apples to the batter. Do your best to separate any slices stuck together before adding. Use a rubber spatula to stir apples until they are all coated with batter. Add in remaining apples and stir and coat until all apples are thinly coated in batter.

Spoon the apples into parchment paper-lined loaf pan. Try your best to make the apples all face the same way. Pour leftover batter over cake. Use spatula to scrape bowl to get every last bit of the leftover cake batter into your loaf pan.

Sprinkle almonds over top of cake.

Place loaf pan into the middle section of your oven and bake for 40 minutes. Cover top of cake lightly with a foil tent and bake another 10-20 minutes or until cake is done. To check if cake is done, stick a toothpick into the cake batter and the batter should no longer be liquid. Baking time can vary depending on the amount of apples you used and how much moisture was in the apples.

Let cake cool to room temperature. Place into fridge to set overnight.

Right before serving, remove cake from fridge. Top with powdered sugar. Use a sharp knife to slice cake.

Equipment Needed

Dietary

Allergens