Invisible Apple Cake

Ingredients

• 80 g All-purpose flour (type 45) (Sift before adding)
• 11 g Baking powder (About 1 packet)
• 5 unités Apples (Peel, core and cut into very thin slices)
• 100 ml Whole milk (At room temperature)
• 60 g Brown sugar (Light, not packed)
• 30 g Butter (Melted and slightly cooled)
• 2 unités Eggs (Medium size, at room temperature)
• 1 demi citron Juice and zest of half a lemon (Juice + finely grated zest)

Instructions

1. Prepare the egg and sugar base

   Break the two eggs into the large bowl, add the brown sugar and whisk on medium speed with the electric mixer until the mixture lightens and doubles in volume.

   Time: PT5M

2. Incorporate melted butter and milk

   Pour the melted butter then the milk into the mixture, then mix gently until homogeneous.

   Time: PT2M

3. Add lemon

   Add the juice and zest of the half lemon, then stir quickly.

   Time: PT1M

4. Incorporate flour and leavening

   Sift the flour and baking powder directly onto the mixture, then gently fold in with a spatula without over‑working the batter.

   Time: PT2M

5. Prepare the apples

   Peel, core and quarter the apples, then slice them very thinly with a mandoline (or a knife).

   Time: PT10M

6. Mix apples and batter

   Gently fold the apple slices into the batter, reserving a few for the top layer.

   Time: PT5M

7. Grease the pan and pour the batter

   Generously butter the springform pan, place a first layer of apples at the bottom, pour the batter, then add the remaining apples, spreading them evenly.

   Time: PT2M

8. Baking

   Bake the cake in a pre‑heated oven at 180°C for 35 to 40 minutes, until the top is nicely browned and a knife comes out clean.

   Time: PT38M

   Temperature: 180°C

9. Cool and unmould

   Let the cake rest 10 minutes in the pan, then release the springform and place on a rack to cool completely before serving.

   Time: PT10M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

31 g

Fat

4.5 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-purpose flour (type 45): whole wheat flour, gluten-free flour
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Apples: pears
• Instead of Whole milk: almond milk, soy milk
• Instead of Brown sugar: white sugar + molasses
• Instead of Butter: margarine, vegetable oil
• Instead of Eggs: apple sauce (¼ cup) for each egg
• Instead of Juice and zest of half a lemon: lime juice and zest

Equipment Needed

• Large mixing bowl
• Electric mixer
• Silicone spatula
• Mandoline
• Springform cake pan
• Oven
• Kitchen scale (optional)

Critical Steps — Do Not Skip

• Whisk the eggs and sugar until double volume
• Sift the flour without over‑mixing
• Butter the pan properly for easy release
• Bake at 180°C until golden

Chef Tips from the Video

• Use slightly tart apples (Granny Smith) to contrast with the sugar
• Add a pinch of cinnamon or nutmeg to the batter for more aromatic depth
• Serve warm with a scoop of vanilla ice cream or a drizzle of caramel

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap individually and place in a freezer bag; keep up to 2 months.

Room temperature: At room temperature, covered, for a maximum of 1 day.

Make-Ahead Tips

• Apples can be sliced the day before and kept in a bowl of lemon water to prevent oxidation
• The batter can be prepared ahead and refrigerated 1 h before baking
• The cake stores well and can be gently reheated in the oven before serving