# Thousand Layer Apple Cake (Invisible Apple Cake)

This thousand layer apple cake is packed with thinly sliced apples, has a custardy soft texture, and is crispy on the outside.

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

## 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

## Instructions

1. Peel six to eight apples.
2. Cut the peeled apples in half and remove the core.
3. Thinly slice the apples, aiming for 1 to 2 mm thickness, using a mandolin or a knife.
4. Place the sliced apples into a mixing bowl.
5. Add the zest and juice of one orange to the apples and mix until all apples are completely coated.
6. In a separate bowl, whisk together two eggs and 70 grams of caster sugar until pale and the sugar is dissolved.
7. Add 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.
8. Add 75 grams of plain or all-purpose flour to the batter and whisk until just combined.
9. Pour the thin batter over the apples and mix thoroughly until all apples are completely coated.
10. Line a loaf tin with parchment paper, leaving an overhang on the ends.
11. Place the apple mixture into the loaf tin, packing them in compactly, either randomly or slice by slice for better results.
12. Pour any remaining batter from the bowl over the top of the apples in the loaf tin.
13. Place the loaf tin into a preheated oven at 170 degrees Celsius for about 1 hour.
14. After 40 to 45 minutes, check the cake; if it's browning too quickly, cover it loosely with foil.
15. Once baked, remove from the oven and let it cool for 15 minutes.
16. Brush the top of the cake with some warm apricot jam for shine.
17. Leave the cake to cool completely before removing it from the tin.
18. Cut and serve warm or at room temperature, finishing with a dusting of icing sugar.

## Equipment

- mandolin
- knife
- mixing bowl
- whisk
- loaf tin
- parchment paper
- foil

## 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.

## Source

- Original video: https://www.facebook.com/share/v/1A3ZHjMDBa/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/8702c2fd-db46-4cde-b236-ffaf5deb617f
- Extracted: 2026-02-23

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