I had a couple of apples to use up.
Not enough to make an apple pie or most cakes.
But I found a recipe on line for
The name apparently comes from the fact
that the apples are suppose to be invisible when baked.
The recipe called for a pound of apples.
So 4 to 6 depending on size.
Since the cake was more of a custard
than cake I figured two would work.
And I was right.
Served with my favourite homemade
Source: (Thiel) Cooking For All
1 pound of sliced apples (thinner slices will be more invisible)
NOTE: I only had two apples and it worked fine
75 g sugar (3/4 cup)
100 ml milk (a little less than 1/2 cup)
1/4 teaspoon vanilla
20 g butter, melted (1 T + 1 tsp)
80 g flour (a little less than 3/4 cup)
1/4 teaspoon cinnamon
Sliced almonds (optional)
Line a loaf pan with parchment paper (to help you lift out the
cake after it’s done) and spray with nonstick cooking spray. Set
the oven to 350F.
1. Whisk together sugar and eggs.
2. Add milk, vanilla, and melted butter, and whisk to combine.
3. Add flour and cinnamon, and whisk to mix completely, mixing away
4. Stir in apples with a spoon or rubber spatula to completely coat
them with the batter.
5. Pour mixture into prepared loaf pan. For best invisible results,
arrange all of the apple so that they lay in the same direction.
6. Sprinkle with sliced almonds, if desired.
7. Bake about 1 hour, until almonds are toasted and the cake batter
is baked (test with a knife or toothpick).
8. Let cool completely, dust with powdered sugar, and enjoy!
My Favourite Caramel Sauce
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla
Mix all the ingredients together and simmer for about 5 or 6
Serve over Bread and butter pudding, apple pie and ice-cream, warm
gingerbread, Brownies and ice cream etc..