1000 Layer Apple Cake / Invisible Apple Cake Recipe

Thousand Layer Apple Cake (Invisible Apple Cake)

A custardy, soft, apple-packed loaf cake with a crisp exterior, almost like a sweet apple terrine.

Ingredients
Apples
6–8 x Apples (sweet, crisp, slightly tart varieties such as Pink Lady or Granny Smith)
1 x Orange (zest and juice

Batter
2 x Eggs
70g x Caster Sugar
30g x Melted Butter
120ml x Milk
1tsp x Vanilla Extract or Vanilla Bean Paste
½tsp x Ground Cinnamon
¼tsp x Ground Nutmeg
75g x Plain/All-Purpose Flour

Finish
Warm Apricot Jam (for glazing)
Icing Sugar (for dusting)

Method

Prepare the Apples
Peel 6–8 apples.
Cut each apple in half and remove the cores.
Thinly slice the apples about 1–2 mm thick.
Use a mandolin for best results and be very careful, it is very sharp.
If slicing with a knife, ensure the slices are as thin and even as possible.
Place all sliced apples into a large mixing bowl.

Add Orange Zest and Juice
Add the zest of one orange to the apples.
Squeeze the juice from the orange into the bowl.
The zest adds most of the flavour.
The juice marinates the apples and prevents discolouration.
Use your hands to mix thoroughly until every slice is completely coated.
Set the apples aside.

Make the Batter
In a separate bowl, whisk together the eggs and caster sugar until pale and the sugar is fully dissolved.
Add the melted butter, milk, vanilla, cinnamon and nutmeg and whisk until smooth.
Add the plain flour and whisk until just combined.
The batter will be thin, this is correct.

Combine Apples and Batter
Pour the batter over the bowl of sliced apples.
Mix thoroughly so all slices are evenly coated in the batter.

Prepare the Tin
Line a loaf tin using two strips of parchment:
One strip across the width.
One long strip lengthwise.
Leave overhang on the sides for easy lifting later.

Assemble the Cake
Transfer the coated apple slices into the tin.
You can simply tip them in and press down randomly, or
Arrange slice by slice for the best visual and structural result.
Pack the apples in tightly and compactly.
If any batter remains in the bowl, pour it over the top of the apples.

Bake
Preheat oven to 170°C (338°F).
Bake the loaf for about 1 hour.
After 40–45 minutes, check the colour:
If browning too quickly, loosely cover with foil to prevent over-browning.

Cool and Glaze
Once baked, the top should be caramelised, puffed, and slightly risen.
It will sink back down as it cools, this is normal.
Let the cake cool in the tin for 15 minutes.
Brush the top with warm apricot jam for a shiny finish.
Allow the cake to cool completely before lifting out and slicing.

Serve
Serve warm or at room temperature.
Dust lightly with icing sugar before serving.