1000 Layer Apple Cake / Invisible Apple Cake

60 mins
Serves 1
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Directions

  1. 1Peel, core, and slice 6 to 8 apples paper thin (about 1 to 2 mm).
  2. 2Peel, core, and slice 6 to 8 apples paper thin (about 1 to 2 mm).
  3. 3Peel, core, and slice 6 to 8 apples paper thin (about 1 to 2 mm).
  4. 4Add orange zest and fresh orange juice to the sliced apples and mix well so every slice is coated.
  5. 5Add orange zest and fresh orange juice to the sliced apples and mix well so every slice is coated.
  6. 6Add orange zest and fresh orange juice to the sliced apples and mix well so every slice is coated.
  7. 7In a separate bowl, whisk eggs and caster sugar until pale and smooth.
  8. 8In a separate bowl, whisk eggs and caster sugar until pale and smooth.
  9. 9In a separate bowl, whisk eggs and caster sugar until pale and smooth.
  10. 10Add melted butter, milk, vanilla, cinnamon, and nutmeg to the egg mixture and whisk again.
  11. 11Add melted butter, milk, vanilla, cinnamon, and nutmeg to the egg mixture and whisk again.
  12. 12Add melted butter, milk, vanilla, cinnamon, and nutmeg to the egg mixture and whisk again.
  13. 13Add flour to the wet ingredients and mix until just combined.
  14. 14Add flour to the wet ingredients and mix until just combined.
  15. 15Add flour to the wet ingredients and mix until just combined.
  16. 16Pour the thin batter over the apples and mix thoroughly so every slice is coated.
  17. 17Pour the thin batter over the apples and mix thoroughly so every slice is coated.
  18. 18Pour the thin batter over the apples and mix thoroughly so every slice is coated.
  19. 19Line a loaf tin with parchment paper, leaving an overhang for easy lifting.
  20. 20Line a loaf tin with parchment paper, leaving an overhang for easy lifting.
  21. 21Line a loaf tin with parchment paper, leaving an overhang for easy lifting.
  22. 22Transfer the coated apples into the tin, packing them tightly.
  23. 23Transfer the coated apples into the tin, packing them tightly.
  24. 24Transfer the coated apples into the tin, packing them tightly.
  25. 25Pour over any remaining batter.
  26. 26Pour over any remaining batter.
  27. 27Pour over any remaining batter.
  28. 28Bake at 170°C (338°F) for about 1 hour.
  29. 29Bake at 170°C (338°F) for about 1 hour.
  30. 30Bake at 170°C (338°F) for about 1 hour.
  31. 31If the cake browns too quickly, loosely cover it with foil.
  32. 32If the cake browns too quickly, loosely cover it with foil.
  33. 33If the cake browns too quickly, loosely cover it with foil.
  34. 34Once baked, cool for 15 minutes in the tin.
  35. 35Once baked, cool for 15 minutes in the tin.
  36. 36Once baked, cool for 15 minutes in the tin.
  37. 37Brush the top with warm apricot jam for a shine.
  38. 38Brush the top with warm apricot jam for a shine.
  39. 39Brush the top with warm apricot jam for a shine.
  40. 40Let the cake cool completely before lifting out and slicing.
  41. 41Let the cake cool completely before lifting out and slicing.
  42. 42Let the cake cool completely before lifting out and slicing.
  43. 43Dust with icing sugar and serve warm or at room temperature.
  44. 44Dust with icing sugar and serve warm or at room temperature.
  45. 45Dust with icing sugar and serve warm or at room temperature.

Ingredients

  • 6 x Apples (sweet, crisp, slightly tart varieties such as Pink Lady or Granny Smith)
  • 6 x Apples (sweet, crisp, slightly tart varieties such as Pink Lady or Granny Smith)
  • 6 x Apples (sweet, crisp, slightly tart varieties such as Pink Lady or Granny Smith)
  • 1 x Orange (zest and juice)
  • 1 x Orange (zest and juice)
  • 1 x Orange (zest and juice)
  • 2 x Eggs
  • 2 x Eggs
  • 2 x Eggs
  • 70 g Caster Sugar
  • 70 g Caster Sugar
  • 70 g Caster Sugar
  • 30 g Melted Butter
  • 30 g Melted Butter
  • 30 g Melted Butter
  • 120 ml Milk
  • 120 ml Milk
  • 120 ml Milk
  • 1 tsp Vanilla Extract or Vanilla Bean Paste
  • 1 tsp Vanilla Extract or Vanilla Bean Paste
  • 1 tsp Vanilla Extract or Vanilla Bean Paste
  • 0.5 tsp Ground Cinnamon
  • 0.5 tsp Ground Cinnamon
  • 0.5 tsp Ground Cinnamon
  • 0.25 tsp Ground Nutmeg
  • 0.25 tsp Ground Nutmeg
  • 0.25 tsp Ground Nutmeg
  • 75 g Plain/All-Purpose Flour
  • 75 g Plain/All-Purpose Flour
  • 75 g Plain/All-Purpose Flour
  • Warm Apricot Jam (for glazing)
  • Warm Apricot Jam (for glazing)
  • Warm Apricot Jam (for glazing)
  • Icing Sugar (for dusting)
  • Icing Sugar (for dusting)
  • Icing Sugar (for dusting)

Equipment

KnifeMandolinLarge mixing bowlSeparate bowlWhiskLoaf tinParchment paperOvenFoil

Tips

  • Use a mandolin for best results when slicing apples, and be very careful as it is sharp.
  • The orange zest adds most of the flavor, and the juice marinates the apples and prevents discoloration.
  • The batter will be thin, and that is correct.
  • When assembling, you can arrange slices neatly or press them in naturally, but pack them tightly.
  • If the cake browns too quickly during baking, loosely cover it with foil to prevent over-browning.
  • The cake will sink back down as it cools, which is normal.