Gâteau Invisible aux Pommes
Directions
- 1Peel and very thinly slice the Honeycrisp apples. Set them aside.
- 2Whisk together the large eggs, oil, oat milk, and vanilla.
- 3Slowly add the sugar to the wet batter and whisk very well until frothy.
- 4In a separate bowl, mix together the flour, baking powder, salt, cinnamon, and pumpkin spice.
- 5Slowly add the dry mixture to the wet batter, whisking well to combine and keep it light and frothy.
- 6Add the thinly sliced apples into the combined batter and mix very well, preferably with your hands, ensuring the apples are soaking up the batter.
- 7Line a loaf pan with parchment paper.
- 8Layer the battered apples into the pan, pressing down as you go to compact them.
- 9Pour any extra batter on top of the apple layers once the pan is filled.
- 10Bake at 350°F (175°C) for about 50 to 55 minutes, until nicely browned.
- 11Let the cake cool completely, ideally in the fridge.
- 12Garnish with powdered sugar before slicing and serving.
Ingredients
- 2 lbs Honeycrisp apples, sliced thin
- 3 large eggs
- 0.5 cup nut milk or oat milk
- 1 heaping tsp Vanilla extract
- 0.67 cup sugar
- 1 cup flour
- 1 pinch salt
- 1 tsp Cinnamon
- 1 tsp Pumpkin spice blend
- powdered sugar
Equipment
mandolinknifeloaf panparchment paperlarge bowlgloves
Tips
- Make sure apples are very thinly sliced.
- Whisk wet batter very well to get it frothy.
- Mix apples with batter using hands to ensure they are well soaked.
- Bake at 350°F (175°C) for 50-55 minutes.
- Let cool completely before garnishing with powdered sugar.
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