Can I use other fruit?

Yes, pears or peaches will do, but apples give the nicest texture.

Is the batter really liquid?

Yes, that ensures that it can flow nicely between the apple slices.

Can I replace the sugar?

Coconut blossom sugar, agave syrup or erythritol are good alternatives.

Should I use a mandolin?

For the best result, but a sharp knife will also work.

Can the cake be made gluten-free?

Yes, use gluten-free flour such as rice or oat flour and check the baking powder.

Invisible Cake with Apples, Orange Zest & Orange Blossom

Name: Invisible Cake with Apples, Orange Zest & Orange Blossom
Yield: 8 persons
Ingredients: 120 g organic cane sugar or coconut blossom sugar; 3 large eggs; 120 ml milk; 30 g unsalted butter, melted; 125 g spelt flour; 1 tsp baking powder; Zest of 1 organic orange; 1 tbsp orange blossom water (optional); 600 g firm apples (e.g. Jonagold), well washed; 50 g sliced almonds; 1 tbsp powdered suga

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±1h 20min

•

Easy

This invisible cake is rightfully taking over social media. Wafer-thin apple slices nestle in a light, pancake-like batter, creating a moist, almost transparent cake is created. The addition of orange zest and a subtle hint of orange blossom water. Makes the dessert fresh and festive. Perfect as a dessert, with coffee, or as a treat on a fall day with a scoop of vanilla ice cream.

This invisible cake is rightfully taking over social media. Wafer-thin apple slices nestle in a light, pancake-like batter, creating a moist, almost transparent cake is created. The addition of orange ...

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Ingredients

What do you need?

Quantity: 8 persons

For the batter
120 g organic cane sugar or coconut blossom sugar
3 large eggs
120 ml milk
30 g unsalted butter, melted
125 g spelt flour
1 tsp baking powder
Zest of 1 organic orange
1 tbsp orange blossom water (optional)

For the filling
600 g firm apples (e.g. Jonagold), well washed

For the finishing
50 g sliced almonds
1 tbsp powdered suga

120 g organic cane sugar or coconut blossom sugar
3 large eggs
120 ml milk
30 g unsalted butter, melted
125 g spelt flour
1 tsp baking powder
Zest of 1 organic orange
1 tbsp orange blossom water (optional)

600 g firm apples (e.g. Jonagold), well washed

50 g sliced almonds
1 tbsp powdered suga

Preparation method

How do you make this?

Preparation
Preheat the oven to 175°C and line a cake tin with baking paper.
In a bowl, mix the spelt flour, baking powder and a pinch of salt.
In another bowl, beat the eggs with the sugar. Then add the milk, melted butter, orange zest, and orange blossom water.

To seize
Add the wet mixture to the dry ingredients in two additions. Stir well to prevent lumps. The batter should be smooth and slightly runny.

Preparing apples
Core the apples with an apple corer and slice them very thinly with a mandolin or a sharp knife. Reserve about a dozen slices for the top of the cake.
Add the remaining slices one at a time to the batter so that they are evenly distributed.

Assembling a cake
Spoon the mixture into the cake tin and press lightly. Top with the remaining apple slices, arranged in a stepped pattern, and sprinkle with flaked almonds.

Baking
Bake the cake in the oven for ±60 minutes.
If the top browns too quickly, cover with aluminum foil.
Let it cool in the pan for 15 minutes, then turn out onto a wire rack.
Sprinkle with icing sugar just before serving.

Serve
Delicious with a scoop of vanilla ice cream, a dollop of whipped cream or just as is!

Tips

Use firm apples such as Jonagold, Elstar or Boskoop.
No orange blossom water? Leave it out or replace it with a dash of vanilla extract.
Add soaked raisins in rum for a festive touch.
Let the cake cool completely for the best cutting result.
Also delicious for breakfast the next day.