Invisible Apple Cake Recipe

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SERVES:

6-8 PEOPLE

Prep Time:

10 MINUTES

Cook Time:

50-60 MINUTES

This is less a cake and more a magic trick. Thin slices of apple go in raw, and by the time it comes out of the oven they've all but melted into the batter, leaving a soft, custardy crumb with just enough bite to remind you they were ever there. Three eggs and barely any flour keep things light rather than stodgy, so it sits somewhere between a loaf cake and a baked custard. Good with a cup of tea, better slightly warm, and honestly still holding up on day three.

_INGREIDENTS:

4–5 small apples (or 3 large apples), peeled — red or green, whatever you have on hand
3 eggs
1 tsp vanilla extrac
50g butter, melted and cooled
60g plain flour
60g icing sugar
½ tsp ground cinnamon
1 tsp baking powder
160ml warm milk
Small pinch of salt

_{INSTRUCTIONS:}

Preheat the oven to 175°C and line a loaf tin with baking paper.
In a large bowl, whisk together the eggs, vanilla, melted butter and milk. Add the flour, icing sugar, cinnamon, baking powder and salt, then mix until you have a smooth batter with no lumps.
Using a mandoline or sharp knife, thinly slice the apples.
Fold the sliced apples through the batter until they're evenly coated.
Pour the mixture into the prepared tin, gently spreading the apples out with the back of a spoon. Pour any remaining batter over the top.
Bake for 50–60 minutes, or until golden on top and firm in the centre.
Leave to cool in the tin for 10 minutes before removing, then slice and serve warm or cold.

wonkybox

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