Invisible Apple Cake

The Foodies' KitchenFebruary 25, 2023

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

The preparation of this cake is a bit unusual. You will see that the amount of batter is not much, considering it will be used to make a cake, and that’s because the cake is actually made with layers of thinly sliced apples that are mixed with the batter.

For this cake we use Washington Fuji apples, they have a firm texture and sweet flavor. The other option we recommend for this cake is Washington Granny Smith apples, also firm in texture, but with a slightly tart flavor.

To cut the apples you can use a mandolin, very carefully or a sharp knife. This time we used a knife to cut our apples, we felt we had better control of the slices. You’ll need 2 ½ lbs of apples which are about 5 or 6. The other ingredient that this cake has that makes it different is tahini, a paste made from sesame seeds. They can substitute almond or cashew butter.

You will realize that this cake is not sweet, the consistency of the dough is something like what we know in Guatemala, Bocado de Reina, it has a dense texture, and we recommend serving it with caramel sauce or whipped cream.

Helga & Kitty

Invisible Apple Cake

Recipe by Serious Eats

Ingredients:
1 cup all-purpose flour (142g), plus more for dusting the pan
1 teaspoon baking powder
3 tablespoons (54g) tahini
2 tablespoons (28g) unsalted butter, melted
½ cup whole milk (120ml)
3 large eggs
⅔ cup (133g) sugar
2 ½ pounds Fuji Washington apples
Caramel Sauce, for serving

Instructions:

Grease an 8½-by 4 ½-inch loaf pan and line it with an 8-by-13-inch sheet of parchment paper, so that parchment hangs over the long sides of the pan, forming a sling.
Now, grease the exposed sides of the parchment paper, and dust with flour, making sure to lightly coat the bottom and the sides; carefully tapping out excess flour.
In a small bowl, whisk flour and baking powder until well combined; set aside.
In a medium bowl, whisk the tahini and butter until the tahini is broken up. Whisk in roughly 2 tablespoons of milk for about 30 seconds, until the mix is smooth and no lumps remain. Whisk in remaining milk until smooth; set aside.
In the bowl of a stand mixer fitted with a whisk attachment, whisk eggs and sugar at high speed until pale and glossy, about 2 minutes.
Whisk in half of the flour mixture until just combined. Whisk in the milk mixture, followed by the remaining flour mixture, until no lumps remain.
Peel and slice the Fuji Washington apples into ⅛-inch thick slices. Make sure to slice them using a mandolin or knife, making sure they are all uniform and the same thickness.
Adjust oven rack to middle position and preheat to 375°F.
With a large rubber spatula, carefully stir apples into the batter until evenly coated. Using clean hands, arrange apple slices in the previously prepared loaf pan in an overlapping pattern, making sure that the flat sides of the apples are facing the edges of the pan. Arrange all the apple slices in even layers until apples are ½-inch from the top; press apples down to evenly distribute. Arrange the final layer of apples in a horizontal, shingled pattern.
Scrape the remaining batter into the pan, making sure to leave ¼-inch space from the top; gently tap the pan to knock out air pockets and distribute the batter.
Set the loaf pan on the middle rack of the oven and slide a rimmed baking sheet on the rack underneath to catch any drips.
Bake until the top is golden brown and domed and a cake tester or toothpick inserted into the center meets little resistance and comes out clean, 65 to 75 minutes; rotate pan one time halfway through baking.
Transfer cake to a wire rack and cool for 10 minutes; loosen sides with a butter knife or offset spatula. Cool cake in pan to about 140°F (60°C), about 2 hours. Then lift the loaf using overhanging parchment and transfer it to a cutting board. Let cake cool completely before slicing, about 1 hour longer.
To serve, using a serrated knife, cut the cake into 1-inch-thick slices and serve with warm or room-temperature caramel.

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