Description
A light, elegant cake featuring paper-thin apple slices folded into a silky batter, providing a delicate layered texture and warm aroma.
Ingredients
Scale
- 5–6 medium apples (about 700–800 g), firm and crisp, very thinly sliced
- 3 large eggs, room temperature
- 120 g (1/2 cup + 2 tbsp) granulated sugar
- 100 g (3/4 cup + 1 tbsp) all-purpose flour, sifted
- 1 tsp baking powder
- Pinch of fine sea salt
- 250 ml (1 cup) whole milk, room temperature
- 60 g (4 tbsp) unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon (optional)
- 30–50 g unsalted butter, melted for brushing
- 1–2 tbsp apricot jam or light caramel for glazing (optional)
- Icing sugar, for dusting
- Lemon wedges or a dollop of crème fraîche, to serve
Instructions
- Preheat oven to 180°C (350°F) and butter a 23 cm (9-inch) springform pan.
- Core and slice apples paper-thin, tossing with lemon juice to preserve color.
- Whisk eggs and sugar together until pale and slightly thickened.
- Fold in sifted flour, baking powder, and salt; stream in milk, melted butter, and vanilla.
- Arrange a third of the apple slices in the pan, coat with batter, and repeat two more times.
- Bake for 35–45 minutes until golden and a skewer comes out with a few moist crumbs.
- Brush with warmed apricot jam or melted butter and let cool in the pan for 10 minutes before transferring to a rack.
- Dust the cake with icing sugar just before serving.
Notes
For the best texture, use a mandoline for uniform apple slices and ensure butter and eggs are at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg