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Invisible Apple Cake
Ingredients
- 75 g butter plus extra for greasing; or plant-based butter
- 120 ml whole milk or a creamy plant milk such as oat milk; or unsweetened soy milk
- 1/2 tsp vanilla bean paste or 1 tsp vanilla extract
- 90 g gluten-free flour blend
- 1 1/2 tsp aluminium-free baking powder
- zest of 1 small orange finely grated
- 1/2 tsp sea salt
- pinch A of ground nutmeg
- 3 eggs at room temperature; large
- 100 g cane sugar plus 1 tbsp for sprinkling on top
- Apples such as honeycrisp, fuji or pink lady: the original lists 4 medium apples, but specifies approximately 1.25 kg
- : icing sugar and or to serve; or whipped cream; optional
Directions
- Preheat the oven to 190°C conventional / 170°C fan. Grease a loaf tin measuring approximately 23 × 13 cm or 25 × 13 cm and line it with baking paper.
- 2. Place the butter, milk and vanilla bean paste or extract in a small saucepan. Heat gently until the butter has melted. Remove from the heat and let cool slightly.
- 3. In a medium bowl, whisk together the flour, baking powder, orange zest, salt and nutmeg.
- 4. Using a stand mixer with a whisk attachment or a hand mixer, beat the 100 g sugar and eggs on medium-high speed for 1–2 minutes, until pale and fluffy. Scrape down the sides as needed.
- 5. Add half the dry ingredients and mix on low speed until just combined. Slowly pour in the milk mixture, then add the remaining dry ingredients. Mix on low speed until smooth.
- 6. Peel, core and quarter the apples. Using a mandoline or a very sharp knife, cut them into thin slices, approximately 1.5 mm thick. Gently fold the slices into the batter with a spatula until evenly coated. Slice and coat one apple at a time to help prevent browning.
- 7. Spoon the mixture into the prepared tin in batches, flattening the apple slices after each addition. Arrange the top layer neatly if desired. Gently tap the tin on the worktop to release trapped air, then sprinkle with 1 tbsp sugar.
- 8. Bake for 60–70 minutes, until golden.
- 9. Place the tin on a wire rack and let the cake cool in the tin for 1 hour.
- 10. Run a knife around any exposed edges, then carefully lift the cake out. Let it cool on the rack for another hour.
- 11. If desired, dust with icing sugar or serve with whipped cream. Slice with a serrated knife and serve at room temperature or chilled.
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