Invisible Apple Cake

Ingredients

• 6 Apples (Peeled and cut into very thin slices with a mandoline)
• 3 Eggs
• 50 g Brown sugar (Reserve a little for the top of the cake)
• 20 g Salted butter (Melted; a little extra for greasing the pan)
• 100 ml Milk
• 1 c. à café Vanilla extract
• 70 g All-purpose flour
• 0.5 sachet Baking powder (The packet size is not specified)
• Vanilla fleur de sel (1 pinch)
• Cinnamon (A little, to taste; optional)
• Parchment paper (For lining the pan)

Steps

1. 1

   Preheat the oven to 180 °C. Line a pan with parchment paper and grease it with a little salted butter.

2. 2

   Whisk the eggs with the brown sugar. Reserve a small amount to sprinkle over the cake before baking.

3. 3

   Add the melted salted butter to the egg and sugar mixture.

4. 4

   Pour in the milk and vanilla extract, then mix.

5. 5

   Add the flour, baking powder, vanilla fleur de sel and, if desired, a little cinnamon. Mix until you have a fairly thin batter.

6. 6

   Peel the apples and cut them into very thin slices with a mandoline.

7. 7

   Add the apple slices to the batter. Mix gently to coat them well.

8. 8

   Pour the mixture into the pan. Flatten and distribute the apples evenly so there are no gaps.

9. 9

   Sprinkle the reserved brown sugar over the top just before placing the cake in the oven.

10. 10

    Bake at 180 °C for 45 minutes.

11. 11

    Allow the cake to cool completely before removing it from the pan.

Notes

The weight of the apples and the size of the baking powder packet are not specified; nutritional values are estimated using medium apples and half a packet of approximately 6 g. The exact amount of additional butter for the pan is not indicated.

Nutrition per serving

• dessert
• cake
• vegetarian
• autumn
• baked
• apples