Invisible Apple Cake

1. Preheat oven to 365°F (185°C) and line a loaf pan with parchment paper. 

2. Peel the apples, cut them in half, and remove the core. Slice the apples very thinly, about 1/8 inch thick, with a knife or a mandolin.

3. In a medium bowl, cream butter and sugar.

4. Add eggs to sugar and butter. Beat until light and frothy. Mix in the milk, vanilla, and almond extract until just combined. 

5. In another bowl, whisk flour, baking powder, cinnamon, nutmeg, ginger, and salt.

6. Add dry ingredients to the wet mixture and stir until smooth.

7. Fold in apple slices until well coated. Pour into prepared loaf pan and smooth the top.

8. Bake for 50-55 minutes, until golden and set in the centre.

9. Cool slightly, then dust with finishing sugar before serving. Top with ice cream and a caramel sauce if desired.

Tips

•    Use a crisp, fresh apple like Gala or Ambrosia. They hold their shape without turning mushy.

•    Slice the apples almost paper thin.  A mandolin is best for this. The thinness is what makes the “invisible” layered effect work.

•    Use lemon juice to keep the slices from browning; otherwise, make sure you prepare all the other ingredients before slicing the apples.

•    Use room-temperature ingredients. Cold milk, eggs, or butter can make the batter seize and thicken too soon.

•    Tap the pan before baking to help the batter flow between the apple slices evenly.

•    Serve chilled or at room temperature. Once fully cooled, it’s easiest to slice and holds together best after a couple of hours in the fridge.