Invisible Apple Cake
I will present you today another wonderful apple cake, easy and fantastically tasty and savoury. It's very quick and the only thing you really need is about 1 kilo of apples, since the cake is made almost entirely of apples and the batter is nearly invisible. It is inspired by a recipe of the well known Simili sisters from Italy and you should definitely try it.
It tastes like apple pudding and vanilla cream, a bit firmer and, while still warm, you will feel like you are eating vanilla cream with a strong apple flavour. It surprised me the fact that my Maria absolutely liked this cake, which says a lot. She's not very keen on desserts and very rarely does she appreciate the sweets I cook. This cake, however, was very much to her taste, she ate it quickly and she also wanted me to know how tasty it was.
First we make the batter - in a bowl place 2 eggs, 70g sugar, vanilla extract and a pinch of salt. Beat well with a mixer until light and pale.
Optionally, you can add a bit of lemon zest, I didn't because I wanted the cake to taste like fine vanilla, not lemon.
Stir in the milk and melted butter, mix.
At the end, sift in the flour and baking powder, combine to make sure there are no lumps.
Peel the thoroughly washed apples and remove the core. Slice them as thinly as possible using a knife or a mandolin.
As you are slicing the apples, incorporate into the mixture, combine.
This is what it looks like after all the apples have been incorporated into the batter - notice the apples are only coated, not completely covered in mixture.
Spoon the apples into a 26-28cm in diameter springform pan, lined with baking paper. Shake the pan a little bit, so that the mixture arranges nicely and the apples are not too scattered.
Bake for 40-45 minutes to 200 degrees C.
Let cool completely in the pan, then serve. Try to stop on time, it won't take too long to eat it all (especially if it's still warm).
Enjoy!
