If you are looking for a dessert that feels like home but with elegance that surprises, my Creamy and Golden Invisible Apple Cake is the recipe for you.
The secret of this cake lies in the contrast: an incredibly creamy heart, made from a kilo of apples sliced so thin they almost become “invisible” during baking, and a golden and browned surface that releases all the fragrance of my organic lemons.
It’s a light dessert, with very little flour, where the fruit is the absolute protagonist. Perfect to conclude a dinner or for a genuine snack, it will win you over at the first bite with its melt-in-the-mouth texture and that citrus flavor that makes it unique.
Other apple recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: One cake
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Creamy and Golden Invisible Apple Cake
- 2 lbs Golden Delicious apples (5/6 medium-sized apples)
- 1/2 cup all-purpose flour (or same amount of low glycemic index flour)
- 2 eggs (medium size)
- 3.4 oz milk
- 1.4 oz butter (or 1.4 oz of coconut oil)
- 1.8 oz sugar (or 1.8 oz erythritol or 0.7 oz stevia)
- 1 packet baking powder
- 1 lemon (zest and juice (edible peel))
- 1 pinch salt
Tools
- Stand Mixer
- Springform Pan
- Bowl
- Knife
- Saucepan
- Parchment Paper
- Kitchen Scale
- Sieve
Let’s Make the Creamy and Golden Invisible Apple Cake
Start by peeling the apples and slicing them very thinly, almost like veils (a mandoline is ideal). Transfer them to a large bowl and drizzle with lemon juice to prevent oxidation and keep them bright.
In the stand mixer (using the whisk), beat the eggs with the sugar until you get a light and frothy mixture. Add the melted butter (cooled), the milk, the grated zest of the organic lemon, and a pinch of salt.
Carefully sift the flour along with the packet of baking powder and pour it into the stand mixer bowl with the egg mixture, run until well mixed to eliminate any lumps.
Pour the apple slices into the batter and gently mix. Every single slice must be perfectly coated with the cream: this is the secret to achieving those fantastic layers you see in the photo.
Line the pan (9.5 inches in diameter) with parchment paper and pour the mixture in, smoothing it out well. Bake in a static oven at 356°F for about 45/50 minutes.
During the last few minutes of baking, turn on the grill, keep an eye on the cake until the surface becomes that golden brown and crispy you see in the photo, once cooked take it out and let it cool.
Monica’s tip: Wait until it is completely cool before removing it from the pan, so the apple layers have time to compact and the slice will be perfect and clean when cut and most importantly will not break.
Tips
The cook’s tip: I prefer to leave it a few minutes longer under the grill to obtain that browned crust you see in the photo: trust me, it makes a difference!
The pairing: it is excellent served warm, perhaps accompanied by a scoop of vanilla ice cream or simply on its own to fully enjoy the lemon.
Try it even cold from the fridge, I assure you it is delicious!
