France's invisible apple cake
Serves 1
Directions
- 1Mix sugar, vanilla bean seeds, eggs, flour, baking powder, and salt together in a bowl until smooth.
- 2Peel and thinly slice the apples using a mandoline, ensuring you wear a cut-resistant glove.
- 3Add a portion of the apple slices to the batter and toss to combine.
- 4Let the mixture stand for 15 minutes to allow the apples to release liquid and loosen the batter.
- 5Layer the apple mixture into a parchment-lined loaf pan, leveling as you go.
- 6Shingle the remaining apple slices on top and pour the remaining batter over the surface.
- 7Bake at 350 degrees for 90 minutes.
- 8Brush the finished cake with apple jelly for shine.
- 9Let the cake cool completely before slicing.
Ingredients
- not specified sugar
- 1 whole vanilla bean
- not specified eggs
- not specified flour
- not specified baking powder
- not specified salt
- not specified granny smith apples
- not specified tbsp apple jelly
Equipment
whiskmixing bowlpeelermandolinecut-resistant gloverulerloaf panslotted spoonovenpastry brush
Tips
- Use Granny Smith apples because their acidity strengthens the pectin, helping the slices hold their shape while cooking.
- Always wear a cut-resistant glove when using a mandoline.
- The apples naturally flatten out under their own weight during the piling process.
- Serve the cake with a dollop of cinnamon-spiked whipped cream.
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