Ingredients
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Fruits:
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750 g Apple
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250 g Apricot
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Dry Ingredients:
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70 g All-purpose gluten-free flour
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1/2 tsp Baking powder
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80 g Sugar white
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pinch of Salt
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Wet ingredients:
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2 Egg(s)
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70 g Coconut milk
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30 g Coconut oil
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Topping:
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50 g Hazelnut
Directions
Invisible Apple Cake is a recipe that originated in France and quickly became popular on the Internet. Its uniqueness lies in the large amount of apples sliced into paper-thin pieces and the minimal amount of batter. Hence the name “Invisible Cake”: there is so little batter that it seems as if the cake is made entirely of apples.
In terms of texture, this cake is somewhere between an apple clafoutis, a very delicate charlotte, and baked apples with vanilla custard. The texture is not dense but soft and tender, almost like a pudding, so do not expect a traditional cake.
The cake can be baked in a loaf pan for a taller result or in a wider round pan for a flatter cake, which tends to bake more evenly. For a more intense flavor, you can add apricots cut into small cubes, or make the classic version using only apples. I also like to sprinkle the cake with roughly chopped hazelnuts 10 minutes before the end of baking—the combination works beautifully. You can also use sliced almonds or leave the topping off altogether.
Any gluten-free flour can be used, whether it is a ready-made blend or a homemade mix. If you use a whole-grain blend without starch, the texture will be slightly denser.
Right after baking, the cake will be very soft and almost impossible to slice. Ideally, let it cool completely in the pan and then refrigerate it for several hours.
Enjoy!
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Steps
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1
Done
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Preheat the oven to 180°C (350°F). |
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2
Done
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Mix all the dry ingredients until well combined. Whisk the eggs until smooth. Add the coconut milk and stir to combine. Then add the dry ingredients and mix until a smooth, pourable batter forms. Melt the coconut oil, let it cool slightly, and stir it into the batter. |
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3
Done
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Cut the apricots into small cubes. Slice the apples into very thin pieces. A food processor or mandoline slicer works best for this. Combine the apples, apricots, and batter, making sure all the fruit slices are coated. |
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4
Done
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Line a baking pan with parchment paper and spread the mixture evenly. If desired, lightly sprinkle the surface with sugar. Bake for 1 hour at 180°C (350°F). Ten minutes before the end of baking, sprinkle the top with roughly chopped hazelnuts so they can toast and become golden. |
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5
Done
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Remove the cake from the oven and let it cool in the pan for a while. Then transfer it to a wire rack together with the parchment paper. Allow it to cool completely and, ideally, refrigerate it for several hours before serving. |
