Invisible apple cake
One of my favourite things about autumn is how ordinary ingredients suddenly become exciting again. I eat apples all year, but give me September and some cinnamon and I want to bake everything with them.
This is layers and layers of paper-thin apples with just enough batter to hold them together. It comes out soft and almost custardy, and I love it even more once it has completely cooled.
At a glance
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 h 5 min
Makes 8 slices.
Why you'll love this recipe
- Layers of paper-thin apples
- Just enough batter to hold it together
- Even better once completely cooled
How to make invisible apple cake
Step 1. Heat the oven to 180°C. Slice the apples as thinly as possible and toss with lemon juice and plenty of cinnamon.
Step 2. Whisk the eggs with the flour and baking powder, then add the milk, sweetener, vanilla, salt and more cinnamon.
Step 3. Pour over the apples and gently mix until every slice is coated.
Step 4. Grease a baking dish with the butter, add everything and bake.
Step 5. Let it cool completely before slicing.
The science behind
Cut apples brown because an enzyme reacts with oxygen; lemon juice is acidic and slows it down, so the slices stay pale. With this little batter, the eggs set around each slice like a custard rather than a sponge. Cooling lets that egg and flour network firm up, which is why the layers slice cleanly once it's cold.
Tips for the best invisible apple cake
My tip. Slice the apples as thin as you can. A mandoline helps.
Storage
Keeps 3 days in the fridge, and is best served cold.
