Thousand Layer Apple Cake / Invisible Apple Cake

75 mins
Serves 1
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Directions

  1. 1Start with six to eight apples, peel them, core them, and slice them paper-thin, about one to two millimeters. You can use a knife or a mandolin works best for this.
  2. 2Start with six to eight apples, peel them, core them, and slice them paper-thin, about one to two millimeters. You can use a knife or a mandolin works best for this.
  3. 3Start with six to eight apples, peel them, core them, and slice them paper-thin, about one to two millimeters. You can use a knife or a mandolin works best for this.
  4. 4Add orange zest and fresh orange juice to the sliced apples. The zest brings the flavour, and the juice keeps the apples from browning.
  5. 5Add orange zest and fresh orange juice to the sliced apples. The zest brings the flavour, and the juice keeps the apples from browning.
  6. 6Add orange zest and fresh orange juice to the sliced apples. The zest brings the flavour, and the juice keeps the apples from browning.
  7. 7Mix well so every apple slice is coated with the orange zest and juice.
  8. 8Mix well so every apple slice is coated with the orange zest and juice.
  9. 9Mix well so every apple slice is coated with the orange zest and juice.
  10. 10For the batter, whisk eggs and caster sugar until pale and smooth.
  11. 11For the batter, whisk eggs and caster sugar until pale and smooth.
  12. 12For the batter, whisk eggs and caster sugar until pale and smooth.
  13. 13Add melted butter, milk, vanilla, cinnamon, and nutmeg to the egg mixture.
  14. 14Add melted butter, milk, vanilla, cinnamon, and nutmeg to the egg mixture.
  15. 15Add melted butter, milk, vanilla, cinnamon, and nutmeg to the egg mixture.
  16. 16Whisk again, then add the flour and mix just until combined. The batter will be very thin, but that's correct.
  17. 17Whisk again, then add the flour and mix just until combined. The batter will be very thin, but that's correct.
  18. 18Whisk again, then add the flour and mix just until combined. The batter will be very thin, but that's correct.
  19. 19Pour the batter over the apples and mix thoroughly so every slice is coated.
  20. 20Pour the batter over the apples and mix thoroughly so every slice is coated.
  21. 21Pour the batter over the apples and mix thoroughly so every slice is coated.
  22. 22Line a loaf tin with parchment paper, leaving an overhang for easy lifting.
  23. 23Line a loaf tin with parchment paper, leaving an overhang for easy lifting.
  24. 24Line a loaf tin with parchment paper, leaving an overhang for easy lifting.
  25. 25Transfer the apples into the tin. You can layer them neatly or press them in naturally, but pack them tightly.
  26. 26Transfer the apples into the tin. You can layer them neatly or press them in naturally, but pack them tightly.
  27. 27Transfer the apples into the tin. You can layer them neatly or press them in naturally, but pack them tightly.
  28. 28Pour over any remaining batter.
  29. 29Pour over any remaining batter.
  30. 30Pour over any remaining batter.
  31. 31Bake at 170°C for about an hour. If it browns too quickly, you can loosely cover with some foil.
  32. 32Bake at 170°C for about an hour. If it browns too quickly, you can loosely cover with some foil.
  33. 33Bake at 170°C for about an hour. If it browns too quickly, you can loosely cover with some foil.
  34. 34Once baked, cool for fifteen minutes before brushing with warm apricot jam for shine.
  35. 35Once baked, cool for fifteen minutes before brushing with warm apricot jam for shine.
  36. 36Once baked, cool for fifteen minutes before brushing with warm apricot jam for shine.
  37. 37Let it cool completely before lifting out.
  38. 38Let it cool completely before lifting out.
  39. 39Let it cool completely before lifting out.
  40. 40Slice, dust with icing sugar, and serve warm or at room temperature.
  41. 41Slice, dust with icing sugar, and serve warm or at room temperature.
  42. 42Slice, dust with icing sugar, and serve warm or at room temperature.

Ingredients

  • 6 to 8 Apples
  • 6 to 8 Apples
  • 6 to 8 Apples
  • 1 x Orange
  • 1 x Orange
  • 1 x Orange
  • 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
  • Warm Apricot Jam
  • Warm Apricot Jam
  • Icing Sugar
  • Icing Sugar
  • Icing Sugar

Equipment

MandolinKnifeLarge mixing 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 flavour, and the juice marinates the apples and prevents discoloration.
  • The batter will be thin, which is correct.
  • Pack the apples in tightly and compactly into the tin.
  • If the cake browns too quickly during baking, loosely cover it with foil to prevent over-browning.
  • The baked cake will puff and rise, then sink back down as it cools, which is normal.