Gâteau invisible - (invisible cake)

Invisible Cake (Gâteau Invisible) Recipe

Gâteau Invisible

Ingredients:

• About 4 medium-sized apples (I used Pink Lady and Fuji)

• 3 large eggs lightly beaten

• 3 tablespoons olive oil

• 2 tablespoons softened vegan butter

• 1/4 cup lukewarm water

• 1/2 cup brown sugar

• 1/2 cup all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon vanilla extract

• Pinch of salt

• 1/2 teaspoon cinnamon

Instructions:

1. Preparation: Preheat the oven to 350°F (175°C). Grease a 9-inch loaf pan and line it with parchment paper. (I didn’t have any at hand so I used foil paper which was a bit messier.)

2. Slice the Apples: Peel and core the apples. Slice them super THIN using a mandoline or a sharp knife. Place the slices in a large bowl and set aside.

3. Make the Batter: In a separate bowl, whisk together the eggs, water, sugar, vanilla extract, cinnamon,and a pinch of salt until well combined.

4. Combine Dry Ingredients: In another bowl, sift together the flour, cinnamon and baking powder. Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix.

5. Incorporate Apples: Fold the sliced apples into the batter. The batter will seem thin, which is normal for this recipe.

6. Bake: Place just the apples into the prepared cake pan. Spread evenly and smooth the top. Try to place the flat sides towards the edges so that when you cut the cake it will look beautiful. Finally add the remaining batter. Bake in the preheated oven for 50-60 minutes or until the top is golden.

7. Cool: Allow the cake to cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely.

8. Serve: Once cooled, dust with powdered sugar before serving. Cut into slices and enjoy the light, airy texture that makes this cake “invisible.”

When you cut the cake, it will look really nice if you arrange the apples so that the flat sides are aligned with the sides of the loaf pan.

Tips:

• For added flavor, Some add miso to the batter, which I haven’t tried yet. but since this is a French recipe that later was adopted by Japanese it would be worth trying it with a tablespoon of white miso.

• This cake is best enjoyed at room temperature and can be stored in an airtight container for up to 3 days.

Enjoy your homemade gâteau invisible!

To make it look glossy on the top, you can use a tablespoon of jam (I used red berries) warm it a little to thin it and brush over the cake.