Invisible Apple Cake

For those that love a simple and rustic dessert that is very heavy on the apple.

Ingredients:

• 80g unsalted butter, plus more for greasing

• 120ml whole milk

• 1 vanilla bean, scraped (or 1 tsp vanilla bean paste)

• 100g 00 or all-purpose flour

• 1 tsp baking powder

• 1 organic lemon, zested

• ⅛ tsp freshly ground nutmeg

• ½ tsp kosher salt

• 4 eggs, room temperature

• 100g granulated sugar

• 6-7 medium apples (Honeycrisp, Cosmic Crisp, Fuji or Pink Lady)

• Turbinado sugar, for sprinkling

Directions:

1. Preheat the oven to 375°F. Generously butter a 9 x 5-inch loaf pan. Cut a parchment sling that fits the width of the pan and hangs approximately 2 inches over the sides.

2. Heat butter, milk, vanilla beans and the vanilla pod in a small saucepan until butter has melted. Set aside to cool slightly.

3. In a small bowl, whisk together flour, baking powder, zest, nutmeg and salt.

4. In the bowl of a stand mixer, whisk eggs and sugar together for 1-2 minutes on medium-high until light and fluffy. Scrape down the bowl.

5. Whisk half of the dry ingredients on low until just incorporated. Remove vanilla pod and slowly whisk in the milk and then add the remaining flour. Mix until smooth.

6. Peel, core and quarter your apples. Working one at a time, slice them thinly using a mandolin or sharp knife (approx. 1/16-inch thick). Gently fold the apple slices into the batter with a spatula until evenly coated.

7. Spoon a cupful of batter into the prepared pan at a time, taking care to press and flatten out apple slices as you go. Tap the pan to knock out any air bubbles. Pour excess batter on top of the apples.

8. Sprinkle the cake with some turbinado sugar. Bake for 1 hour 15 minutes. (Broil the top of the cake so it caramelizes slightly - this is optional! Keep an eye out so it doesn’t burn.)

9. Run a knife along the sides of the pan. Cool cake in the pan for 1 hour on a wire rack. This ensures that the pectin the apples has time to set up so you can slice the cake cleanly.

10. Remove the cake and allow to cool for another hour. Dust the cake with powdered sugar or glaze with melted apricot preserves. Slice with a serrated knife.
    

    Store in the fridge in an airtight container for about 5 days. Let come to room temp before serving.