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–+ servings

Gâteau Invisible aux Pommes

Desserts
Tissue-thin apple slices bound together with just enough custardy batter to hold them in place, baked until the edges caramelize and turn golden. The apples taste concentrated and slightly caramelized, the batter adds richness without weighing things down, and the texture is somewhere between a tarte aux pommes and a clafoutis. It's delicate, buttery, not too sweet, with that pure apple flavor coming through in every bite. Completely delicious.
Gâteau Invisible aux Pommes recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 6

Ingredients 

Equipment

Instructions

  1. 1. Prep your apples
    Heat the oven to 180°C (160°Cfan). Peel, core, and slice the apples into the thinnest slices you can manage, aim for 2-3mm. A sharp knife and a bit of patience will get you there.Toss the slices in lemon juice as you go to stop them browning.
  2. 2. Make the batter
    Whisk the eggs and sugar together until pale and thick, about 3 minutes with an electric whisk. Sift in the flour and salt, then whisk until smooth. Gradually add the milk, then the melted butter and vanilla. The batter should be completely smooth and about the consistency of double cream.
  3. 3. Combine everything
    This is where it gets interesting. Add all the apple slices to the batter and fold them in gently but thoroughly. Every single slice needs to be coated. It'll look like far too many apples for the amount of batter. That's exactly right.
  4. 4. Into the tin
    Butter a loaf pan generously. Pour in the apple-batter mixture and level the top as best you can.The tin will look properly full, that's normal.
  5. 5. Bake until golden
    Into the oven for 50-60minutes, until the top is golden brown and a skewer inserted into the centre comes out clean. Don't open the oven door for the first 45 minutes, it needs that uninterrupted time to set.
  6. 6. Cool and serve
    Let it cool in the tin for 10 minutes before turning out. Serve warm or at room temperature. It keeps perfectly for 2-3 days covered, though it never lasts that long in our house!

Notes

  • Apple choice matters
    Eating apples work better than cooking apples here, they hold their shape and don't release too much liquid. Braeburns are particularly good, but Cox or Granny Smith work brilliantly too.
  • The vanishing trick
    Don't panic when you see how little batter there is compared to apples. The trick happens in the oven as the batter finds its way between every slice, creating the invisible binding that gives this cake its name.
  • Serving suggestions
    Brilliant on its own, lovely with a dollop of crème fraîche, and absolutely perfect with a cup of proper coffee. Some people add a dusting of icing sugar, but honestly, it doesn't need the extra sweetness.
  • Storage
    Keeps covered at room temperature for 2-3 days. You can refrigerate it, but let it come back to room temperature before serving, the texture is much better.
  • Why it works
    The high ratio of fruit to batter means each slice is essentially pure apple held together by just enough cake to bind it. It's not quite a tart, not quite a cake, but something altogether more interesting.