Invisible Apple Cake (Gâteau Invisible)

Invisible? Well, this scrumptious cake will disappear quickly once you taste it, but what’s the unseen part? The magic lies in cutting apples into very thin slices and then tossing them in a batter that becomes invisible (or almost invisible) when baked. This is a treat for apple lovers, as it focuses on the fruit, not the starchy dough in apple pies.

I love making this at the height of apple season, and I often use a mix of sweet, crisp apples. I also use minimal sugar so the fruit's natural flavors shine through.

Ingredients:
2-1/2 pounds firm, ripe apples, such as Fuji or Honeycrisp
2 whole eggs
1/3 cup sugar
1/2 vanilla bean, or vanilla extract
1/2 cup (70 grams) gluten-free flour
1 teaspoon baking powder
1/8 teaspoon fine sea salt
2 teaspoons olive oil or butter, for greasing the pan
1 Tablespoon apricot jam (optional)

Equipment
1 medium mixing bowl (non-plastic)
Melon baller
Rectangular baking pan (8.5 x 4.5”)
Parchment paper

1. In the mixing bowl, whisk together the eggs, sugar, and vanilla for one minute.
Then add in the flour, salt, and baking powder. Whisk again to form a batter. Set aside.

2. Peel the apples and cut each into half, and carefully scoop out the seeds, and with a melon baller, being careful not to remove too much flesh.

3. Now, you can either use a mandolin or practice your knife skills and cut the slices by hand into thin, even slices. (Slicing by hand is a great way to hone your knife skills and an excellent mindfulness practice.)

Pour yourself a glass of wine or cup of tea. Sip and slice.

Note: I only use the evenly flat slices, and snack on the first and last cut slices from the top and bottom of the halved apple.

4. Place the apple slices into the bowl with the batter and mix well. Gently turn the slices to ensure they are all coated. Set aside for 15 minutes.

5. Meanwhile, line the baking pan with two pieces of parchment that overlap. Lightly brush the inside with olive oil or melted butter. Then preheat the oven to 350°F.

6. When the apple slices have rested for 15 minutes, use a slotted spoon to transfer the apples into the pan. Shake off excess batter as you go. Use the back of the spoon to flatten the layers. Pour remaining batter over the slices. Then shingle..
Keep about 15 to 20 slices to shingle the top.

7. Bake for an hour and fifteen to an hour and thirty minutes. It’s ready when a toothpick comes out clean.

8. Remove from the oven and allow to cool and set for 2 hours.

9. Slice and serve with whipped cream.