Thousand Layer Apple Cake (Invisible Apple Cake)
Directions
- 1Peel six to eight apples.
- 2Cut the peeled apples in half and remove the core.
- 3Thinly slice the apples, aiming for 1 to 2 mm thickness, using a mandolin or a knife.
- 4Place the sliced apples into a mixing bowl.
- 5Add the zest and juice of one orange to the apples and mix until all apples are completely coated.
- 6In a separate bowl, whisk together two eggs and 70 grams of caster sugar until pale and the sugar is dissolved.
- 7Add 30 grams of melted butter, 120 ml of milk, 1 teaspoon of vanilla extract, half a teaspoon of ground cinnamon, and a quarter teaspoon of ground nutmeg to the egg mixture, then whisk until smooth.
- 8Add 75 grams of plain or all-purpose flour to the batter and whisk until just combined.
- 9Pour the thin batter over the apples and mix thoroughly until all apples are completely coated.
- 10Line a loaf tin with parchment paper, leaving an overhang on the ends.
- 11Place the apple mixture into the loaf tin, packing them in compactly, either randomly or slice by slice for better results.
- 12Pour any remaining batter from the bowl over the top of the apples in the loaf tin.
- 13Place the loaf tin into a preheated oven at 170 degrees Celsius for about 1 hour.
- 14After 40 to 45 minutes, check the cake; if it's browning too quickly, cover it loosely with foil.
- 15Once baked, remove from the oven and let it cool for 15 minutes.
- 16Brush the top of the cake with some warm apricot jam for shine.
- 17Leave the cake to cool completely before removing it from the tin.
- 18Cut and serve warm or at room temperature, finishing with a dusting of icing sugar.
Ingredients
- 6 to 8 apples
- 1 orange orange zest
- 1 orange orange juice
- 2 eggs
- 70 grams caster sugar
- 30 grams melted butter
- 120 ml milk
- 1 tsp vanilla extract or vanilla bean paste
- 0.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 75 grams plain or all-purpose flour
- warm apricot jam
- icing sugar
Equipment
mandolinknifemixing bowlwhiskloaf tinparchment paperfoil
Tips
- For uniform slices, use a mandolin, but be careful as they are sharp.
- If the cake is browning too quickly, cover it loosely with foil.
- The cake will puff up then sink back down; this is normal.
- Brush with warm apricot jam for a beautiful shine.
- Leave the cake to cool completely before removing from the tin and slicing.
- Serve warm or at room temperature.
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