September 15, 2017

Invisible Apple Cake: A Freshly-Picked Recipe To Bake This Season

You might be experiencing those end-of-season blues, but a fresh new season is about to start, and with it comes change and new beginnings! At Stokes, we love to remind you of all the fantastic things that come with each season! There are plenty of fun things to do, bake, cook and (of course) eat, for EVERY time of year! Fall is just a few short weeks away and we all know what comes with the season of cool days and colourful leaves… Apple picking! As one of our favourite and most popular harvesting activities (let’s be honest, who doesn’t post apple picking photos on social media), it’s a fun day to bundle up in our best farm-wear, cozy up on a hay ride, and pick up some fresh produce from our local farms. For this recipe, we used a Fuji apple, but if you intend to pick the fruit yourselves, local farmers would suggest Cortland apples for best results. Large and round, its crisp taste is just perfect for balancing the lightness of the cake in the recipe we chose to prepare.

This week, we introduce you to restaurant reviewer, food photographer and nutritionist Eva, of Eat with Eva, who has a delicious new take on your classic apple season recipe. Don’t get us wrong–we love a warm apple crumble, crisp, or pie & we could never get tired of flavours like apples with cinnamon or apples and caramel. But since we love to introduce you to new things, and Eva’s food philosophy is centered on discovery and exploration (her blog tagline is “explore cultures through food discovery”), we thought this Invisible Apple Cake, a French regional cake, would be just perfect for this year’s apple baking! We know you’re thinking it, but no – the calories aren’t invisible, but on the other hand, Eva’s version is probably healthier than Granny’s apple pie. It’s called “invisible” because the apples are so thinly sliced that the small amount of batter barely appears there at all and you get the illusion that there is no cake. It creates an esthetic that is similar to a Mille-Feuilles cake: Classy and delicious.

To make sure your cake gets that invisible effect, you first need to slice your apples as thinly as possible! To be sure Eva got hers just right, she used the Remy Olivier Mandoline. With 5 stainless steel blades, you’ll be certain to get the slice you’re looking for and it makes the perfect baker’s tool for this recipe! Not only that, but long after this delectable apple creation has been enjoyed by the entire family, you’ll be able to use the Mandoline to speed up all the grating, shredding, and slicing you need to do for your everyday meal prep. We can’t emphasize it enough–when it comes to this recipe, the slice matters, so make sure you are properly equipped!

So, throw on your best flannel & plaid button up. It’s time to hit up the orchard, (take some selfies) and get baking!


 

Print
Invisible Apple Cake
Prep Time
15 mins
Cook Time
1 hrs
Total Time
1 hrs 15 mins
 
Servings: 1 loaf
Author: Eva Wang
Ingredients
  • 3 medium-sized apples
  • 2 large eggs
  • 40 g maple syrup
  • 20 g coconut oil , melted
  • 90 ml milk
  • Pinch of salt
  • ¼ tsp cinnamon powder
  • 70 g all-purpose flour , sifted
Instructions
  1. Prepare the loaf pan by brushing it with a bit of oil and use a baking sheet to line it.
  2. Preheat the oven to 350°F.

  3. Melt the coconut oil and set aside.
  4. Put the eggs and sugar into a mixing bowl, and whisk them together.
  5. Sift the cinnamon and flour into the mixing bowl, and whisk until combined.
  6. Gradually add in the milk, stirring well each time.
  7. Add the melted coconut oil to the mixture, stir until no lumps remain.
  8. Slice the apples on the thinnest setting with your mandoline.
  9. Add the apples into the mixture.
  10. Make sure the apple slices are evenly coated with batter.
  11. Pour the mixture into the loaf pan.
  12. Bake in the oven for 1 hour.
  13. To check if the cake is baked through, use a toothpick and push it into the middle of the loaf. Use a new toothpick each time.
  14. When the toothpick comes out clean, the cake is finished baking. Take the cake out of the oven and remove it from the tin to place it on a cooling rack to cool.
  15. Refrigerate for at least 3 hours before slicing and serving the cake.

 

Always a pleasure to explore and discover new tastes with you,

 


 

I’m the content creator and photographer of the blog “Eat with Eva”. I was born in Taiwan (a food paradise!), grew up living overseas because of my father’s job, and now live in Montreal (a multicultural city with a myriad of ethnic food). I’ve experienced life in different countries and cities, and each of these experiences are puzzle pieces that make up my life and who I am today. I have recently graduated from McGill University with a bachelor’s degree in Nutritional Sciences. I believe that food is the new form of preventive medicine; hence it motivates me to explore the culinary world and seek out healthier food possibilities. I also love to try different cuisines and new restaurants. Besides my passion for food, I also love to travel. As my blog tagline states; “explore culture through food discovery”, I always look to various local restaurants and cafés, and plan my itinerary based on a local eatery and opportunities to taste new cultures.

 

Blog: http://www.eatwitheva.com

Instagram: http://instagram.com/eatwitheva

Facebook: http://www.facebook.com/eatwitheva

 

 

6 thoughts

  1. For the sirup, oil and flour, could you please send me the measurements in tablespoons or cups. I don’t bake with a scale and I would love to try your new recipe. Thank you.

    1. Hello!

      Here are the conversions, for your convenience.

      Syrup – 40g = 40ml = 1/3 cup
      Coconut Oil -20g = 20ml = 4 teaspoons
      Flour – 70g = 70ml = ½ cup

      Thank you for following Inspiration and have a great day!

  2. 40 grams of maple syrup? In this part of the world, liquid and dry ingredients are usually given in volume. You might want to rework the recipe to make it more accessible as it looks very good.

    1. Hello!

      Here are the conversions, for your convenience.

      Syrup – 40g = 40ml = 1/3 cup
      Coconut Oil -20g = 20ml = 4 teaspoons
      Flour – 70g = 70ml = ½ cup

      Thank you for following Inspiration and have a great day!

    1. Hello!

      Here are the conversions, for your convenience.

      Syrup – 40g = 40ml = 1/3 cup
      Coconut Oil -20g = 20ml = 4 teaspoons
      Flour – 70g = 70ml = ½ cup

      Thank you for following Inspiration and have a great day!

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