Some days ago a friend of mine found an interesting apple cake she wanted to prepare. Honestly I think she didn’t yet. But I was intrigued and gave it a try – gluten-free version.
Seen on the photo the cake seemed to me very particular: many apple slices piled up, hardly any cake batter to see. And that is right: the batter is just enough to hold the many thin apples slices together.
This nearly no cake but all apple cake was invented by a French food blogger. The Gateau Invisible is found in many versions on the Internet, I like also the sliced almonds in it. Definitely a caramel sauce on the top is also intriguing. The invisible refers to the cake batter which doesn’t seem to be there. In fact when you eat the cake it gives just that cake taste with the fruity and crunchy apple.
I used a smaller ring pan, this way the cake is high and the many layers are well visible. I was surprised how easy the cake is and how fast it was ready.
Warm or cold with icing sugar on the top, or decorated with chocolate, sliced almonds, with whipped coconut cream or dairy-free vanilla ice cream.. this cake is really great.
Ground the zest of the two lemons and squeeze them for the juice. Set both apart.
Peel the apples without cutting them and then – with a mandoline slicer or knife – cut the apples in very thin slices over a bowl. Add the Lemon juice and mix. The apples don't get brown this way.
Preheat the oven to 180°C/350°F.
In another bowl add the eggs and the sugar. With an electric hand mixer mix until the mixture is a little fluffy and brighter. Now add the lemon zest, the pinch of salt and slowly the flour and baking powder. Mix well for a minute.
Now transfer the batter into the bowl with the sliced apples. Be careful not to break the apples slices.
Prepare a 18 cm/7" round cake pan with parchment paper or grease the inside and put some flour in order to prevent the cake to stick on the rim.
Transfer into the oven and bake for 30 – 40 minutes. After 30 minutes check with a toothpick if the inside of the cake is still wet. Let the cake in the oven for some additional minutes.
Take the cake out of the oven and let it cool in the cake pan. Open the cake pan and transfer the cake on a cake plate. Decorate with some icing sugar.
Instead of the all purpose paleo flour you can use also half-half of almond flour and cassava flour.
I would recommend parchment paper instead of ghee/coconut oil and flour. It is not that easy to transfer later the cake from the baking pan to a plate. With the parchment paper it is easier to lift it.
Instead of icing sugar you can use also sprinkled chocolate for example or simply omit decoration. It looks good also with none.