Gâteau Invisible aux Pommes
Directions
- 1Peel the Honey Crisp apples, aiming to get the peel in one long strip for fun.
- 2Thinly slice the peeled apples using a mandoline or a knife and set them aside.
- 3Crack 3 large eggs into a large glass bowl.
- 4Add 1/2 cup of oil, 1/2 cup of oat milk, and 1 heaping teaspoon of vanilla extract to the eggs.
- 5Whisk the wet ingredients very well until frothy.
- 6Slowly add 2/3 cup of sugar to the frothy egg mixture while continuing to whisk.
- 7In a separate metal bowl, add 1 cup of flour, a pinch of salt, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, and 1 teaspoon of pumpkin spice.
- 8Whisk the dry ingredients together.
- 9Slowly add the dry mixture to the wet batter while whisking continuously until combined and frothy.
- 10Add the thinly sliced apples to the combined batter and mix thoroughly by hand, ensuring the apples are well-coated and soaking up the batter.
- 11Line a loaf pan with parchment paper.
- 12Layer the battered apples into the loaf pan, pressing down to compact them as you go.
- 13Pour any remaining batter over the top of the layered apples in the pan.
- 14Bake in a preheated oven at 350°F (175°C) for approximately 50 to 55 minutes, until nicely browned.
- 15Let the cake cool completely, preferably in the fridge.
- 16Garnish with powdered sugar before slicing.
- 17Slice and enjoy the cake.
Ingredients
- 2 lbs Honey Crisp apples
- 3 large eggs
- 0.5 cup nut milk or oat milk
- 1 heaping tsp. Vanilla extract
- 0.66 cup sugar
- 1 cup flour
- 1 Pinch salt
- 1 tsp. Cinnamon
- 1 tsp. Pumpkin spice blend
- powdered sugar
Equipment
peelermandolinelarge glass bowlwhiskmetal bowlloaf panparchment paperknife
Tips
- Make sure your apples are very thinly sliced. Best to use a mandoline.
- Whisk the wet batter until it is frothy.
- Mix the apples with the batter by hand for best results.
- Press down the apple layers in the loaf pan to ensure it gets really compacted.
- Let the cake cool completely in the fridge before garnishing and slicing.