Invisible 1000-Layer Apple Cake

Ingredients

• 6 large Apples (Pink Lady or Granny Smith, peeled, cored and sliced 1‑2 mm thin)
• 1 Orange (Zest and juice only, use a microplane for zest)
• 70 g Castor Sugar (Fine granulated sugar)
• 30 g Unsalted Butter (Melted, cooled slightly)
• 120 ml Milk (Whole milk preferred)
• 2 Eggs (Large, room temperature)
• 1 tsp Vanilla Extract (Pure vanilla extract or vanilla bean paste)
• 0.5 tsp Ground Cinnamon
• 0.25 tsp Ground Nutmeg
• 75 g All-Purpose Flour (Sifted)
• 2 tbsp Apricot Jam (Warmed for glazing)
• 1 tbsp Icing Sugar (For dusting, optional)

Instructions

1. Slice the Apples

   Peel 6 large apples, halve them, remove the cores and slice them 1‑2 mm thin using a mandolin (or a very sharp knife). Work slowly and keep fingers safe.

   Time: PT20M

2. Marinate with Orange

   Place the sliced apples in a large bowl, add the zest of one orange and its juice, then toss until every slice is evenly coated.

   Time: PT5M

3. Prepare the Batter

   In a separate bowl whisk 2 eggs with 70 g castor sugar until pale and the sugar dissolves. Add 30 g melted butter, 120 ml milk, 1 tsp vanilla extract, ½ tsp ground cinnamon and ¼ tsp ground nutmeg. Whisk until smooth, then fold in 75 g sifted flour just until combined.

   Time: PT7M

4. Coat the Apples

   Pour the batter over the marinated apple slices and gently toss until every slice is lightly coated.

   Time: PT5M

5. Line and Fill the Loaf Tin

   Line a loaf tin with two strips of parchment paper, allowing a small overhang on each side. Transfer the coated apple slices into the tin, packing them tightly (slice‑by‑slice gives the best result). Pour any remaining batter over the top.

   Time: PT5M

6. Bake

   Place the tin in a pre‑heated oven at 170 °C and bake for about 60 minutes. After 40‑45 minutes, check the colour; if the top is browning too fast, loosely cover with foil.

   Time: PT1H

   Temperature: 170°C

7. Glaze and Cool Slightly

   Remove the cake from the oven, let it rest in the tin for 15 minutes, then brush the top with warm apricot jam for a glossy finish.

   Time: PT15M

8. Final Cool, Unmold and Serve

   Allow the cake to cool completely, then lift it out using the parchment overhang, dust with icing sugar and slice. Serve warm or at room temperature.

   Time: PT15M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

8 g

Fiber

2 g