Invisible Apple Cake
Recipe: Natallia Nice
Ingredients
- 1 1/8 cups All-purpose Flour (140 g)
- 1 tsp. Baking Powder (5 g)
- 2 Tbs. Butter (28 g)
- 1/2 cup Whole Milk (120 g)
- 3 Eggs
- 2/3 cups Sugar (130 g)
- 2 Tbs. Apple Cider Donut Seasoning (25 g)
- 8 cups Apples, thinly sliced – 1000 g
Method
- Preheat your oven to 360°F
- Prepare cake batter by whipping eggs, sugar and Harvest Cider Doughnut seasoning together.
- Add milk and butter. Mix until combined.
- Add flour and baking powder to batter, mixing until combined.
- Peel and core apples, then slice them thinly on a mandolin.
- Mix apples into the cake batter.
- Layer a loaf pan with parchment, coat it with butter and dust with flour.
- Start layering apples in the baking mold, maintaining consistency in the pattern. When the apples are all nicely layered, pour the remaining cake batter on top.
- Bake the cake in the preheated oven for 65-75 minutes.
- Cool it in the pan for 15-20 minutes, then invert it on a wire cooling rack and let it cool completely.
- Slice carefully with serrated knife.
Miso Caramel
Recipe: Natallia Nice
Ingredients
- 1/4 cup Water
- 3/4 cup Sugar (120 g)
- 3/4 cup Heavy Cream (180 ml)
- 2 Tbs. White Miso (36 g)
Method
- Add water and sugar into a pan over medium heat. Bring to boil and allow it to cook until the resulting syrup is a light amber color.
- Add the cream and reduce heat to medium-low. Whisking constantly, let it simmer until caramel is reads 225°F on a candy thermometer. Take it off the heat and add miso. Whisk it until smooth.
- Transfer caramel into heat-safe dish, and serve.