Apples, along with honey, are one of the typical ingredients of the Jewish New Year, Rosh Hashanah, which we will celebrate tomorrow night. For this reason, each year around early September I have an uncontrollable desire to try new recipes for apple cake; every family has at least one (…or more than one, if you are me or my mum!) stored away, whether their granny’s or their friend from synagogue’s. After all, few desserts are as simple, humble, or “universally” appreciated as apple cake.

So, once again this year I find myself trying a new apple cake. I also have a perfect excuse: I don’t do it because I have a sweet tooth… I just do it to encourage my readers to properly celebrate Rosh Hashanah! Right? :)

I found the cake I tried this time on the blog Eryn et sa folle cuisine. It is called “invisible” apple cake because it is made with very little dough and is almost completely made of just apples. The result? A soft, melt-in-your-mouth moist cake, not at all doughy, with just the right amount of sugar and an intense apple flavor.

This apple cake is truly scrumptious and much lighter (and lower in calories!) than any other apple cake I have ever baked. I am so excited that I think I can finally declare the end of my search for apple cake recipes… at least for this year. That doesn’t mean that I won’t decide to continue my search next Rosh Hashanah!

Invisible apple cake

No ratings yet

Print Pin to Pinterest

Course Colazione

Cuisine Francese

Servings 6

Ingredients

  

1x2x3x

• 2 eggs
• 60 g sugar
• 80 g cake flour
• 100 ml whole milk
• 20 g butter
• 5-6 apples (or half apples and half pears if you like!)
• 1 tsp baking powder

Instructions

 

• In a small pan or microwave, allow the butter to melt into the milk and let it cool. Meanwhile, preheat the oven to 365°F.
• In a large bowl, hand whisk the eggs and sugar, then combine the milk, flour, and baking powder. Mix well until it turns into a thick batter.
• Peel the apples and slice them very thinly with a mandolin slicer or knife.
• Pour the apple slices into the previously prepared batter and gently mix everything with your hands, so that each apple slice is well-covered with batter.
• Transfer the apples to a 9-inch round cake pan or into a muffin pan (for several muffin-sized cakes), and try to level them as much as possible to get a flat surface. Cook at 365°F for approximately 35 minutes. If you decide to use disposable pans, choose aluminum ones, because paper ones do not allow the cake to bake well, and the dough will be too moist.
• When the cake is ready, let it cool down and dust it with confectioner's sugar just before serving.

Tried this recipe?Let us know how it was!

Speaking of Rosh Hashanah, if you are hunting for recipes for this holiday, you can find all the previously published ones on our Rosh Hashanah archive page.