The "invisible" apple cake is a recipe that's light, indulgent, and bursting with flavor. Its unique characteristic lies in its texture: apple slices almost melting into a light batter, creating a perfect balance between fruit and cake. The version I'm sharing is gluten-free, yet it still offers a light and delicious dessert. It's healthy and balanced, ideal for children's afternoon tea.
Ingredients
Preparation
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Preheat the oven: Preheat your oven to 180°C (350°F). Lightly grease a rectangular or round cake tin, or use a silicone mold. I used a 25cm (10-inch) round tin, but you can use a smaller tin for a thicker cake.
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Prepare the apples: Peel the apples, remove the core and cut them into thin slices (ideally using a mandoline or your food processor to obtain regular and very thin slices).
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To make the batter: Melt the butter. In a bowl, beat the eggs with the sugar until the mixture is light and fluffy. Add the milk, melted butter, and vanilla extract, if using.
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Incorporate the dry ingredients: In a separate bowl, combine the rice flour, cornstarch, baking powder, salt, and cinnamon. Gradually add this mixture to the wet ingredients, whisking constantly to avoid lumps.
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Assemble the cake: Add the apple slices to the batter and gently mix to coat them well. Pour the mixture into the prepared pan, smoothing the surface lightly.
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Baking: Bake for 35 to 40 minutes, or until the top is lightly golden and a knife inserted in the center comes out clean.
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Cooling: Allow to cool slightly before unmolding. This cake is best enjoyed at room temperature or slightly chilled.
Note
You can garnish this cake with a scoop of vanilla ice cream
Gluten-free apple cake, gluten-free dessert, light fruit dessert
