Thousand Layer Apple Cake

75 mins
Serves 1
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Directions

  1. 1Start with six to eight apples, peel them, core them, and slice them paper-thin about one to two millimetres.
  2. 2Start with six to eight apples, peel them, core them, and slice them paper-thin about one to two millimetres.
  3. 3Start with six to eight apples, peel them, core them, and slice them paper-thin about one to two millimetres.
  4. 4You can use a knife or a mandolin works best for this.
  5. 5You can use a knife or a mandolin works best for this.
  6. 6You can use a knife or a mandolin works best for this.
  7. 7Add orange zest and fresh orange juice to the sliced apples.
  8. 8Add orange zest and fresh orange juice to the sliced apples.
  9. 9Add orange zest and fresh orange juice to the sliced apples.
  10. 10Mix well so every slice is coated.
  11. 11Mix well so every slice is coated.
  12. 12Mix well so every slice is coated.
  13. 13For the batter, whisk eggs and caster sugar until pale and smooth.
  14. 14For the batter, whisk eggs and caster sugar until pale and smooth.
  15. 15For the batter, whisk eggs and caster sugar until pale and smooth.
  16. 16Add melted butter, milk, vanilla, cinnamon, and nutmeg.
  17. 17Add melted butter, milk, vanilla, cinnamon, and nutmeg.
  18. 18Add melted butter, milk, vanilla, cinnamon, and nutmeg.
  19. 19Whisk again, then add the flour and mix just until combined.
  20. 20Whisk again, then add the flour and mix just until combined.
  21. 21Whisk again, then add the flour and mix just until combined.
  22. 22Pour the batter over the apples and mix thoroughly so every slice is coated.
  23. 23Pour the batter over the apples and mix thoroughly so every slice is coated.
  24. 24Pour the batter over the apples and mix thoroughly so every slice is coated.
  25. 25Line a loaf tin with parchment paper, leaving an overhang for easy lifting.
  26. 26Line a loaf tin with parchment paper, leaving an overhang for easy lifting.
  27. 27Line a loaf tin with parchment paper, leaving an overhang for easy lifting.
  28. 28Transfer the apples into the tin, packing them tightly.
  29. 29Transfer the apples into the tin, packing them tightly.
  30. 30Transfer the apples into the tin, packing them tightly.
  31. 31Pour over any remaining batter.
  32. 32Pour over any remaining batter.
  33. 33Pour over any remaining batter.
  34. 34Bake at 170°C for about an hour.
  35. 35Bake at 170°C for about an hour.
  36. 36Bake at 170°C for about an hour.
  37. 37If it browns too quickly, you can loosely cover with some foil.
  38. 38If it browns too quickly, you can loosely cover with some foil.
  39. 39If it browns too quickly, you can loosely cover with some foil.
  40. 40Once baked, cool for fifteen minutes before brushing with warm apricot jam for shine.
  41. 41Once baked, cool for fifteen minutes before brushing with warm apricot jam for shine.
  42. 42Once baked, cool for fifteen minutes before brushing with warm apricot jam for shine.
  43. 43Let it cool completely before lifting out.
  44. 44Let it cool completely before lifting out.
  45. 45Let it cool completely before lifting out.
  46. 46Slice, dust with icing sugar, and serve warm or at room temperature.
  47. 47Slice, dust with icing sugar, and serve warm or at room temperature.
  48. 48Slice, dust with icing sugar, and serve warm or at room temperature.

Ingredients

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

Equipment

apple peelercutting boardknifemandolinlarge mixing bowlwhiskseparate bowlloaf tinparchment paperovenfoilcooling racksmall panpastry brush

Tips

  • The zest brings the flavour, and the juice keeps the apples from browning.
  • The batter will be very thin but that's correct.
  • You can layer them neatly or press them in naturally, but pack them tightly.
  • If it browns too quickly, you can loosely cover with some foil.
  • Let it cool completely before lifting out.