Delicious cake loaded with apples – the Invisible Apple Cake aka. Gateau Invisible aux Pommes.
For the streusel:
1/2 cup (60g) spelt flour
2 tbsp. xylitol (or regular sugar)
2 tbsp. butter, cold
2 tbsp. sliced almonds
For the cake:
4 large eggs
1/3 cup (65g) xylitol (or regular sugar)
1 cup (130g) spelt flour
1/4 tsp. ground cinnamon
1/3 cup (80ml) milk (or plant-based milk)
1/3 cup (80g) butter, melted
5-6 medium-sized apples (e.g. Elstar or Pink Lady)
1. Start with the streusel. Add the flour and xylitol (or sugar) in a bowl and mix. Add the cold butter in small pieces to the mix and rub everything between your fingers until you get nice streusel in various sizes. Add the sliced almonds and mix in. Place in the fridge until needed.
2. Preheat the oven to 350°F (180°C). Grease a loaf tin (about 9×4.5 inches) and line with some baking parchment – it should overlap the edges of the baking tin. That will help you to lift the cake out of the tin when baked. Set aside. Melt the butter and let cool down a bit.
3. Add the eggs and xylitol (or sugar) in a large bowl and mix until well combined and foamy. Add the flour and cinnamon and mix until well combined. Add the milk and mix in. Add the melted butter and mix in. Set aside.
4. Wash and peel the apples. Cut into quarters and remove the core. Slice the apples thinly and place them in the batter – be careful and try not to break the apple slices. The apple slices should be coated with the batter completely. Place the apple slices in an orderly fashion in the prepared baking tin. Try to get even layers of apple slices – the more clean layers you can get the better. Sprinkle the streusel on top of the cake and bake for about 40 minutes. If the streusel or sliced almonds get too dark, cover with some aluminum foil towards the end of the baking time. Take out of the oven and let cool down completely. Place the cake in the fridge for about 2 hours before serving and slicing.
Keywords: apple, cake, invisible