Invisible Apple Cake
An recipe by Lorraine Elliott adapted from Buzzfeed Japan
Preparation time: 20 minutes
Cooking time: 70 minutes
Serves 8
- 3x apples (around 600g/21ozs., I used Granny Smiths)
- 3 eggs, at room temperature
- 100g/3.5ozs. caster or superfine sugar
- 150ml/5flozs milk
- 30g/1oz butter, melted
- 120g/4ozs. plain all purpose flour
- 1 teaspoon cinnamon
- 50g/1.7ozs slivered almonds
For salted caramel sauce
- 80g/3ozs. brown sugar
- 50g/1.7ozs caster or superfine sugar
- 100g/3.5ozs butter
- Fat pinch of salt
- 125ml/4flozs. milk
Step 1 - Preheat oven to 170C/340F. Line a long loaf tin with parchment on the base and sides. Peel, halve and core apples. Then slice thinly and place in a bowl of lemon water.
Step 2 - Whisk the eggs and sugar together until pale, fluffy and starting to get thick. Whisk in the milk and butter. Then fold in the flour and cinnamon. Drain the apples and then fold these in too. Spoon into the prepared tin laying apple slices flat. Pour over the rest of the batter. Sprinkle with almonds. Bake for 15 minutes. Then cover with foil and bake for 40 minutes. Allow to cool. This cuts best when left to cool completely, even overnight.
Step 3 - Heat the sugar, butter and salt in a heavy based saucepan until melted. Add in the milk and boil rapidly until you get a nice thick dark caramel. You can strain the caramel if you need too. This makes a lot of salted caramel sauce, more than you will need but I always find it handy to keep in the fridge.