Thousand Layer Apple Cake

Ingredients

• apples (6–8 apples; peeled, cored, and sliced 1–2 mm thick)
• orange zest
• fresh orange juice
• eggs
• caster sugar
• melted butter
• milk
• vanilla
• cinnamon
• nutmeg
• flour
• apricot jam (Warm, for brushing the baked cake)
• icing sugar (For dusting)

Steps

1. 1

   Peel and core 6–8 apples. Slice them paper-thin, about 1–2 mm thick, using a knife or, preferably, a mandolin.

2. 2

   Add the orange zest and fresh orange juice to the sliced apples. Mix well so every slice is coated; the zest provides flavor and the juice helps prevent browning.

3. 3

   Whisk the eggs and caster sugar until pale and smooth.

4. 4

   Add the melted butter, milk, vanilla, cinnamon, and nutmeg. Whisk again.

5. 5

   Add the flour and mix just until combined. The batter will be very thin, which is correct.

6. 6

   Pour the batter over the apples and mix thoroughly so every slice is coated.

7. 7

   Line a loaf tin with parchment paper, leaving an overhang to make the cake easier to lift out.

8. 8

   Transfer the coated apples to the lined tin. Layer them neatly or press them in naturally, but pack them tightly.

9. 9

   Pour any remaining batter over the apples.

10. 10

    Bake at 170°C for about 1 hour. If the cake browns too quickly, loosely cover it with foil.

11. 11

    Let the baked cake cool in the tin for 15 minutes, then brush the top with warm apricot jam for a shiny finish.

12. 12

    Allow the cake to cool completely before lifting it out of the tin.

13. 13

    Slice the cake, dust it with icing sugar, and serve warm or at room temperature.

Notes

The source does not provide quantities for the batter ingredients, jam, or icing sugar. It also does not specify the loaf-tin size or whether the cake should be refrigerated. The source describes the cake as both “thousand layer” and “invisible” apple cake.

Nutrition per serving

• dessert
• cake
• baked
• apple
• European
• vegetarian