Thousand Layer Apple Cake
A custardy, soft, apple-packed loaf cake with a crisp exterior, almost like a sweet apple terrine.
Ingredients
- Apples
- 6 –8 x apples (sweet, crisp, slightly tart varieties such as Pink Lady or Granny Smith)
- 1 x orange (zest and juice
Batter
- 2 x eggs
- 70 g x caster sugar
- 30 g x melted butter
- 120 ml x milk
- 1 tsp x vanilla extract or vanilla bean paste
- ½ tsp x ground cinnamon
- ¼ tsp x ground nutmeg
- 75 g x plain/all-purpose flour
Finish
- Warm apricot jam (for glazing)
- Icing sugar (for dusting)
Instructions
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Start with 6 to 8 apples, peel them, core them, and slice them paper thin. About one to 2 millimetres. You can use a knife or a mandolin works best for this.
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Add orange zest and fresh orange juice. Zest brings the flavour, and the juice keeps the apples from browning.
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Mix well so every slice is coated, and for the batter, whisk eggs and caster sugar until pale and smooth.
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Add melted butter, milk, vanilla, cinnamon, and nutmeg, whisk again, then add the flour, and mix until just combined.
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The batter will be very thin, but that's correct.
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Pour the batter over the apples and mix thoroughly so every slice is coated.
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Line a tin with parchment paper, leave it to overhang for easy lifting.
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Transfer the apples into the tin. You can layer them neatly, or press them in naturally, but pack them tightly.
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Pour over any remaining batter and bake at 170 degrees Celsius for about an hour.
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If it browns too quickly, you can loosely cover with some foil.
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Once baked, cool for 15 minutes before brushing with warm apricot jam for a shine.
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Let it cool completely before lifting out, slice, dust with icing sugar, and serve warm or at room temperature.
Notes
Committed to this collection by the hand of Hunter.
