# Thousand Layer Apple Cake / Invisible Apple Cake

A custardy, soft, apple-packed loaf cake with a crisp exterior, almost like a sweet apple terrine.

- Total time: 75 min
- Category: Baked Goods
- Language: en

## Ingredients

- 6 to 8 Apples
- 1 x Orange
- 2 x Eggs
- 70 g Caster Sugar
- 30 g Melted Butter
- 120 ml Milk
- 1 tsp Vanilla Extract or Vanilla Bean Paste
- 0.5 tsp Ground Cinnamon
- 0.25 tsp Ground Nutmeg
- 75 g Plain/All-Purpose Flour
- Warm Apricot Jam
- Icing Sugar

## Instructions

1. Start 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. Add orange zest and fresh orange juice to the sliced apples. The zest brings the flavour, and the juice keeps the apples from browning.
3. Mix well so every apple slice is coated with the orange zest and juice.
4. For the batter, whisk eggs and caster sugar until pale and smooth.
5. Add melted butter, milk, vanilla, cinnamon, and nutmeg to the egg mixture.
6. Whisk again, then add the flour and mix just until combined. The batter will be very thin, but that's correct.
7. Pour the batter over the apples and mix thoroughly so every slice is coated.
8. Line a loaf tin with parchment paper, leaving an overhang for easy lifting.
9. Transfer the apples into the tin. You can layer them neatly or press them in naturally, but pack them tightly.
10. Pour over any remaining batter.
11. Bake at 170°C for about an hour. If it browns too quickly, you can loosely cover with some foil.
12. Once baked, cool for fifteen minutes before brushing with warm apricot jam for shine.
13. Let it cool completely before lifting out.
14. Slice, dust with icing sugar, and serve warm or at room temperature.

## Equipment

- Mandolin
- Knife
- Large mixing bowl
- Whisk
- Loaf tin
- Parchment paper
- Oven
- Foil

## 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.

## Source

- Original video: https://youtube.com/shorts/qtJ1Fz0GyH4?si=M-L8XTcQYGbVdPrQ
- Recipe page: https://www.cliprecipe.com/recipe/515d7132-bc4f-4b94-a064-f1fbd9b9a131
- Extracted: 2026-02-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt