Gâteau Invisible aux Pommes

55 mins
Serves 1
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Directions

  1. 1Peel and very thinly slice the Honeycrisp apples. Set them aside.
  2. 2Whisk together the large eggs, oil, oat milk, and vanilla.
  3. 3Slowly add the sugar to the wet batter and whisk very well until frothy.
  4. 4In a separate bowl, mix together the flour, baking powder, salt, cinnamon, and pumpkin spice.
  5. 5Slowly add the dry mixture to the wet batter, whisking well to combine and keep it light and frothy.
  6. 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.
  7. 7Line a loaf pan with parchment paper.
  8. 8Layer the battered apples into the pan, pressing down as you go to compact them.
  9. 9Pour any extra batter on top of the apple layers once the pan is filled.
  10. 10Bake at 350°F (175°C) for about 50 to 55 minutes, until nicely browned.
  11. 11Let the cake cool completely, ideally in the fridge.
  12. 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.